Nutrient Comparison: Cooked Ripe Red Tomatoes VS Baked Acorn Winter Squash per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Ripe Red Tomatoes versus 100 g of Baked Acorn Winter Squash to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Baked Acorn Winter Squash:
- 100 grams of Cooked Ripe Red Tomatoes have 2.1 times more Vitamin C than Baked Acorn Winter Squash.
- While 100 g of Baked Acorn Winter Squash contain 4.6 times more Vitamin B1, 1.7 times more Vitamin B3, 3.9 times more Vitamin B5, 2.5 times more Vitamin B6 and 1.5 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Baked Acorn Winter Squash provide similar amounts of Vitamin A per 100 grams.
- Both Cooked Ripe Red Tomatoes as well as Baked Acorn Winter Squash 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 Baked Acorn Winter Squash:
- 100 g of Baked Acorn Winter Squash contain 4 times more Calcium, 1.4 times more Iron, 4.8 times more Magnesium, 2.3 times more Manganese, 1.6 times more Phosphorus and 2 times more Potassium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Baked Acorn Winter Squash contain similar levels of Copper and Water per 100 grams.
- 100 grams of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Cooked Ripe Red Tomatoes as well as Baked Acorn Winter Squash lack sufficient amounts of Selenium and Zinc in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Baked Acorn Winter Squash contain 18.5 times more Omega 3, 3.6 times more Carbohydrate and 6.3 times more Fiber than Cooked Ripe Red Tomatoes.
- 100 grams of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Baked Acorn Winter Squash provide inadequate amounts of Energy and Omega 6 in 100 grams.