Nutrient Comparison: Linoleic Safflower Oil VS Tomato Puree per 100 g
Compare the macro and micronutrient content in 100 g of Linoleic Safflower Oil 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 Linoleic Safflower Oil vs Tomato Puree:
- 100 grams of Linoleic Safflower Oil have 17.3 times more Vitamin E and 2.1 times more Vitamin K than Tomato Puree.
- While 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 and more Vitamin C than Linoleic Salad or Cooking Safflower Oil.
- 100 grams of Linoleic Safflower Oil have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Linoleic Salad or Cooking Safflower Oil as well as Canned Tomato Puree have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Linoleic Safflower Oil vs Tomato Puree:
- 100 g of Canned Tomato Puree contain more Copper, more Iron, more Magnesium, more Phosphorus, more Potassium, more Zinc and more Water than Linoleic Salad or Cooking Safflower Oil.
- 100 grams of Linoleic Safflower Oil lack sufficient amounts of Copper, Iron, Magnesium, Phosphorus, Potassium and Zinc
- Both Linoleic Salad or Cooking Safflower Oil as well as Canned Tomato Puree lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Linoleic Safflower Oil have 23.3 times more Energy, 476.2 times more Fat, 213.9 times more Saturated Fat and 910 times more Omega 6 than Tomato Puree.
- While 100 g of Canned Tomato Puree contain more Carbohydrate, more Sugars, more Fiber and more Protein than Linoleic Salad or Cooking Safflower Oil.
- 100 grams of Linoleic Safflower Oil provide inadequate amounts of Carbohydrate, Fiber and Protein
- 100 grams of Tomato Puree provide inadequate amounts of Energy and Omega 6
- Both Linoleic Salad or Cooking Safflower Oil as well as Canned Tomato Puree provide inadequate amounts of Omega 3 in 100 grams.