Nutrient Comparison: Leavening agents, baking soda VS Tomato Puree per 100 g
Compare the macro and micronutrient content in 100 g of Leavening agents, baking soda 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 soda 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 soda.
- 100 grams of Leavening agents, baking soda 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 soda 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 soda vs Tomato Puree:
- 100 grams of Leavening agents, baking soda have 977.1 times more Sodium than Tomato Puree.
- While 100 g of Canned Tomato Puree contain more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and 439.4 times more Water than Leavening agents, baking soda.
- 100 grams of Leavening agents, baking soda lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Leavening agents, baking soda as well as Canned Tomato Puree lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Canned Tomato Puree contain more Carbohydrate, more Sugars, more Fiber and more Protein than Leavening agents, baking soda.
- 100 grams of Leavening agents, baking soda provide inadequate amounts of Carbohydrate, Fiber and Protein
- Both Leavening agents, baking soda as well as Canned Tomato Puree provide inadequate amounts of Energy, Omega 3 and Omega 6 in 100 grams.