Nutrient Comparison: Cooked Ripe Red Tomatoes VS Juice, apple and grape blend, with added ascorbic acid per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Ripe Red Tomatoes versus 100 g of Juice, apple and grape blend, with added ascorbic acid to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Juice, apple and grape blend, with added ascorbic acid:
- 100 grams of Cooked Ripe Red Tomatoes have more Vitamin A, 6 times more Vitamin B1, 6.1 times more Vitamin B3, 3.7 times more Vitamin B5, 3.8 times more Vitamin B6, more Vitamin B9, 56 times more Vitamin E and 14 times more Vitamin K than Juice, apple and grape blend, with added ascorbic acid.
- Both Cooked Ripe Red Tomatoes and Juice, apple and grape blend, with added ascorbic acid provide similar amounts of Vitamin C per 100 grams.
- 100 grams of Juice, apple and grape blend, with added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Juice, apple and grape blend, with added ascorbic acid have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Juice, apple and grape blend, with added ascorbic acid:
- 100 grams of Cooked Ripe Red Tomatoes have 7.5 times more Copper, 6.2 times more Iron, 1.3 times more Magnesium, 2.6 times more Manganese, 3.1 times more Phosphorus and 2.3 times more Potassium than Juice, apple and grape blend, with added ascorbic acid.
- Both Cooked Ripe Red Tomatoes and Juice, apple and grape blend, with added ascorbic acid contain similar levels of Water per 100 grams.
- 100 grams of Juice, apple and grape blend, with added ascorbic acid lack sufficient amounts of Copper, Iron, Magnesium, Manganese and Phosphorus
- Both Cooked Ripe Red Tomatoes as well as Juice, apple and grape blend, with added ascorbic acid lack sufficient amounts of Calcium, Selenium and Zinc in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Juice, apple and grape blend, with added ascorbic acid contain 3.1 times more Carbohydrate, 4.4 times more Sugars and 4.9 times more Fructose than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes as well as Juice, apple and grape blend, with added ascorbic acid provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein in 100 grams.