Nutrient Comparison: Cooked Soba Japanese Noodles VS Tomato Puree per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Soba Japanese Noodles 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 Cooked Soba Japanese Noodles vs Tomato Puree:
- 100 grams of Cooked Soba Japanese Noodles have 3.8 times more Vitamin B1 than Tomato Puree.
- While 100 g of Canned Tomato Puree contain more Vitamin A, 3.1 times more Vitamin B2, 2.9 times more Vitamin B3, 1.9 times more Vitamin B5, 3.2 times more Vitamin B6, 1.6 times more Vitamin B9 and more Vitamin C than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B9 and Vitamin C
- Both Cooked Soba Japanese Noodles as well as Canned Tomato Puree have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Soba Japanese Noodles vs Tomato Puree:
- 100 grams of Cooked Soba Japanese Noodles have 2.2 times more Manganese and 2.1 times more Sodium than Tomato Puree.
- While 100 g of Canned Tomato Puree contain 35.9 times more Copper, 3.7 times more Iron, 2.6 times more Magnesium, 1.6 times more Phosphorus, 12.5 times more Potassium and 3 times more Zinc than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles lack sufficient amounts of Copper, Potassium and Zinc
- Both Cooked Soba Japanese Noodles as well as Canned Tomato Puree lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Soba Japanese Noodles have 2.6 times more Energy, 2.4 times more Carbohydrate and 3.1 times more Protein than Tomato Puree.
- 100 grams of Tomato Puree provide inadequate amounts of Energy
- Both Cooked Soba Japanese Noodles as well as Canned Tomato Puree provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.