Nutrient Comparison: Cooked Ripe Red Tomatoes VS Acorn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Ripe Red Tomatoes versus 100 g of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Acorn Flour:
- 100 grams of Cooked Ripe Red Tomatoes have 8 times more Vitamin A and more Vitamin C than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 4.1 times more Vitamin B1, 7 times more Vitamin B2, 4.5 times more Vitamin B3, 7.2 times more Vitamin B5, 8.7 times more Vitamin B6 and 8.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- 100 grams of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 100 grams of Acorn Flour have insufficient amounts of Vitamin A and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Full fat Acorn Flour have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Acorn Flour:
- 100 grams of Cooked Ripe Red Tomatoes have 15.7 times more Water than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 3.9 times more Calcium, 8.1 times more Copper, 1.8 times more Iron, 12.2 times more Magnesium, 16.6 times more Manganese, 3.7 times more Phosphorus, 3.3 times more Potassium and 4.6 times more Zinc than Cooked Ripe Red Tomatoes.
- 100 grams of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 g of Full fat Acorn Flour contain 27.8 times more Energy, 274.3 times more Fat, 261.5 times more Saturated Fat, 138.4 times more Omega 6, 13.6 times more Carbohydrate and 7.9 times more Protein than Cooked Ripe Red Tomatoes.
- 100 grams of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 6 and Protein