Nutrient Comparison: Cooked Ripe Red Tomatoes VS Pear nectar, canned, without added ascorbic acid per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Ripe Red Tomatoes versus 100 g of Pear nectar, canned, without 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 Pear nectar, canned, without added ascorbic acid:
- 100 grams of Cooked Ripe Red Tomatoes have more Vitamin A, 18 times more Vitamin B1, 4.2 times more Vitamin B3, 5.9 times more Vitamin B5, 5.6 times more Vitamin B6, 13 times more Vitamin B9, 20.7 times more Vitamin C, 11.2 times more Vitamin E and 1.6 times more Vitamin K than Pear nectar, canned, without added ascorbic acid.
- 100 grams of Pear nectar, canned, without added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Pear nectar, canned, without 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 Pear nectar, canned, without added ascorbic acid:
- 100 grams of Cooked Ripe Red Tomatoes have 2.6 times more Iron, 3 times more Magnesium, 3.5 times more Manganese, 9.3 times more Phosphorus and 16.8 times more Potassium than Pear nectar, canned, without added ascorbic acid.
- Both Cooked Ripe Red Tomatoes and Pear nectar, canned, without added ascorbic acid contain similar levels of Copper and Water per 100 grams.
- 100 grams of Pear nectar, canned, without added ascorbic acid lack sufficient amounts of Magnesium, Manganese, Phosphorus and Potassium
- Both Cooked Ripe Red Tomatoes as well as Pear nectar, canned, without added ascorbic acid lack sufficient amounts of Calcium, Selenium and Zinc in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Pear nectar, canned, without added ascorbic acid contain 3.3 times more Energy, 3.9 times more Carbohydrate and 6.1 times more Sugars than Cooked Ripe Red Tomatoes.
- 100 grams of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy
- Both Cooked Ripe Red Tomatoes as well as Pear nectar, canned, without added ascorbic acid provide inadequate amounts of Omega 3, Omega 6, Fiber and Protein in 100 grams.