Nutrient Comparison: Cooked Ripe Red Tomatoes VS Hard white Wheat per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Ripe Red Tomatoes versus 100 g of Hard white Wheat to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Hard white Wheat:
- 100 grams of Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C and 1.5 times more Vitamin K than Hard white Wheat.
- While 100 g of Hard white Wheat contain 10.8 times more Vitamin B1, 4.9 times more Vitamin B2, 8.2 times more Vitamin B3, 7.4 times more Vitamin B5, 4.7 times more Vitamin B6, 2.9 times more Vitamin B9 and 1.8 times more Vitamin E than Cooked Ripe Red Tomatoes.
- 100 grams of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 100 grams of Hard white Wheat have insufficient amounts of Vitamin A, Vitamin C and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Hard white Wheat have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Hard white Wheat:
- 100 grams of Cooked Ripe Red Tomatoes have 9.9 times more Water than Hard white Wheat.
- While 100 g of Hard white Wheat contain 2.9 times more Calcium, 4.8 times more Copper, 6.7 times more Iron, 10.3 times more Magnesium, 36.4 times more Manganese, 12.7 times more Phosphorus, 2 times more Potassium and 23.8 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 grams of Cooked Ripe Red Tomatoes have 6.1 times more Sugars than Hard white Wheat.
- While 100 g of Hard white Wheat contain 19 times more Energy, 17.5 times more Omega 3, 17 times more Omega 6, 18.9 times more Carbohydrate, 17.4 times more Fiber and 11.9 times more Protein than Cooked Ripe Red Tomatoes.
- 100 grams of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein