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Tomato paste vs Green peas and carrots (canned), heated (without addition of salt): nutrition comparison
Per 100 g: 77 kcal for Tomato paste, versus 70 kcal for Green peas and carrots (canned), heated (without addition of salt), a difference of 7 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Tomato paste
Cooked vegetables (incl. cans)100 g
Protein4.5 g
4.5 g
Fat0.2 g
0.2 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy77 kcal
77 kcal
Protein+0.2 g
Fat−0.4 g
Vitamin Dequal
Omega-3equal
Energy+7 kcal
Green peas and carrots (canned), heated (without addition of salt)
Cooked vegetables (incl. cans)100 g
Protein4.3 g
4.3 g
Fat0.6 g
0.6 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy70 kcal
70 kcal
Highest potassium content
Tomato paste contains 970 mg more potassium per 100 g.
Highest vitamin C content
Tomato paste contains 19 mg more vitamin C per 100 g.
Highest sugars content
Tomato paste contains 8.5 g more sugars per 100 g.
Full comparison, nutrient by nutrient
Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.
| Per 100 g | Tomato paste | Green peas and carrots (canned), heated (without addition of salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 77 kcal | 70 kcal |
| Protein | 4.5 g | 4.3 g |
| Fat | 0.2 g | 0.6 g |
| of which saturated fat | 0 g | 0.1 g |
| of which polyunsaturated | 0.1 g | 0.2 g |
| of which omega-3 | 0 g | 0 g |
| Carbohydrates | 12.9 g | 9.8 g |
| of which sugars | 12.4 g | 3.9 g |
| Dietary fibre | 2.8 g | 4.2 g |
| Water | 76.7 g | 81.4 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 48 mg | 38 mg |
| Iron | 1.6 mg | 0.6 mg |
| Magnesium | 48 mg | 17 mg |
| Phosphorus | 94 mg | 45 mg |
| Potassium | 1,150 mg | 180 mg |
| Sodium | 240 mg | 370 mg |
| Zinc | 0.7 mg | 0.4 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin C | 38 mg | 20 mg |
| Folate | 54 µg | 38 µg |
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