Nutrient Comparison: Tomato Puree VS Cooked Frozen Chopped Green Sweet Peppers with Salt per 100 g
Compare the macro and micronutrient content in 100 g of Tomato Puree versus 100 g of Cooked Frozen Chopped Green Sweet Peppers with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Tomato Puree vs Cooked Frozen Chopped Green Sweet Peppers with Salt:
- 100 grams of Tomato Puree have 2.6 times more Vitamin B2, 1.4 times more Vitamin B3 and 19.1 times more Vitamin B5 than Cooked Frozen Chopped Green Sweet Peppers with Salt.
- While 100 g of Boiled Chopped Frozen Green Sweet Peppers, drained with Salt contain 2 times more Vitamin B1 and 3.9 times more Vitamin C than Canned Tomato Puree.
- Both Tomato Puree and Cooked Frozen Chopped Green Sweet Peppers with Salt provide similar amounts of Vitamin B6 and Vitamin B9 per 100 grams.
- 100 grams of Cooked Frozen Chopped Green Sweet Peppers with Salt have insufficient amounts of Vitamin B5
- Both Canned Tomato Puree as well as Boiled Chopped Frozen Green Sweet Peppers, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Tomato Puree vs Cooked Frozen Chopped Green Sweet Peppers with Salt:
- 100 grams of Tomato Puree have 6.5 times more Copper, 3.4 times more Iron, 3.3 times more Magnesium, 1.7 times more Manganese, 3.1 times more Phosphorus, 6.1 times more Potassium and 7.2 times more Zinc than Cooked Frozen Chopped Green Sweet Peppers with Salt.
- While 100 g of Boiled Chopped Frozen Green Sweet Peppers, drained with Salt contain 8.6 times more Sodium than Canned Tomato Puree.
- Both Tomato Puree and Cooked Frozen Chopped Green Sweet Peppers with Salt contain similar levels of Water per 100 grams.
- 100 grams of Cooked Frozen Chopped Green Sweet Peppers with Salt lack sufficient amounts of Magnesium, Phosphorus and Zinc
- Both Canned Tomato Puree as well as Boiled Chopped Frozen Green Sweet Peppers, drained with Salt lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tomato Puree have 2.7 times more Carbohydrate, 2.1 times more Fiber and 1.7 times more Protein than Cooked Frozen Chopped Green Sweet Peppers with Salt.
- 100 grams of Cooked Frozen Chopped Green Sweet Peppers with Salt provide inadequate amounts of Protein
- Both Canned Tomato Puree as well as Boiled Chopped Frozen Green Sweet Peppers, drained with Salt provide inadequate amounts of Energy, Omega 3 and Omega 6 in 100 grams.