Nutrient Comparison: Leavening agents, baking powder, low-sodium VS Tomato Puree per 100 g
Compare the macro and micronutrient content in 100 g of Leavening agents, baking powder, low-sodium versus 100 g of Tomato Puree to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Leavening agents, baking powder, low-sodium vs Tomato Puree:
- 100 g of Canned Tomato Puree contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, low-sodium.
- 100 grams of Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Leavening agents, baking powder, low-sodium as well as Canned Tomato Puree have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Leavening agents, baking powder, low-sodium vs Tomato Puree:
- 100 grams of Leavening agents, baking powder, low-sodium have 240.7 times more Calcium, 4.6 times more Iron, 1.3 times more Magnesium, 2.5 times more Manganese, 171.7 times more Phosphorus, 23 times more Potassium, 3.2 times more Sodium and 2 times more Zinc than Tomato Puree.
- While 100 g of Canned Tomato Puree contain 15.1 times more Copper and 14.2 times more Water than Leavening agents, baking powder, low-sodium.
- 100 grams of Tomato Puree lack sufficient amounts of Calcium
- Both Leavening agents, baking powder, low-sodium as well as Canned Tomato Puree lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Leavening agents, baking powder, low-sodium have 2.6 times more Energy and 5.2 times more Carbohydrate than Tomato Puree.
- While 100 g of Canned Tomato Puree contain more Sugars and 16.5 times more Protein than Leavening agents, baking powder, low-sodium.
- Both Leavening agents, baking powder, low-sodium and Tomato Puree offer comparable quantities of Fiber per 100 grams.
- 100 grams of Leavening agents, baking powder, low-sodium provide inadequate amounts of Protein
- 100 grams of Tomato Puree provide inadequate amounts of Energy
- Both Leavening agents, baking powder, low-sodium as well as Canned Tomato Puree provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.