Nutrient Comparison: Tomato Puree with Salt VS Cooked Frozen Turnip Greens with Salt per 100 g
Compare the macro and micronutrient content in 100 g of Tomato Puree with Salt versus 100 g of Cooked Frozen Turnip Greens with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Tomato Puree with Salt vs Cooked Frozen Turnip Greens with Salt:
- 100 grams of Tomato Puree with Salt have 3.1 times more Vitamin B3, 6.4 times more Vitamin B5 and 1.9 times more Vitamin B6 than Cooked Frozen Turnip Greens with Salt.
- While 100 g of Boiled Frozen Turnip Greens, drained with Salt contain 20.7 times more Vitamin A, 2.2 times more Vitamin B1, 3.5 times more Vitamin B9, 2.1 times more Vitamin C, 1.4 times more Vitamin E and 152.6 times more Vitamin K than Canned Tomato Puree with Salt.
- Both Tomato Puree with Salt and Cooked Frozen Turnip Greens with Salt provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Cooked Frozen Turnip Greens with Salt have insufficient amounts of Vitamin B5
- Both Canned Tomato Puree with Salt as well as Boiled Frozen Turnip Greens, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Tomato Puree with Salt vs Cooked Frozen Turnip Greens with Salt:
- 100 grams of Tomato Puree with Salt have 1.9 times more Copper and 2 times more Potassium than Cooked Frozen Turnip Greens with Salt.
- While 100 g of Boiled Frozen Turnip Greens, drained with Salt contain 8.4 times more Calcium, 2.8 times more Manganese and 1.7 times more Selenium than Canned Tomato Puree with Salt.
- Both Tomato Puree with Salt and Cooked Frozen Turnip Greens with Salt contain similar levels of Iron, Magnesium, Phosphorus, Sodium, Zinc and Water per 100 grams.
- 100 grams of Tomato Puree with Salt lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tomato Puree with Salt have 1.8 times more Carbohydrate and 6.4 times more Sugars than Cooked Frozen Turnip Greens with Salt.
- While 100 g of Boiled Frozen Turnip Greens, drained with Salt contain 29.8 times more Omega 3, 1.8 times more Fiber and 2 times more Protein than Canned Tomato Puree with Salt.
- 100 grams of Tomato Puree with Salt provide inadequate amounts of Omega 3
- Both Canned Tomato Puree with Salt as well as Boiled Frozen Turnip Greens, drained with Salt provide inadequate amounts of Energy and Omega 6 in 100 grams.