Lets compare vitamin content per 14 ounces of Shoyu vs Cooked Ripe Red Tomatoes:
Shoyu Soy Sauce has 7.5 times more Vitamin B2, 4.1 times more Vitamin B3, 2.3 times more Vitamin B5 and 1.9 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C, more Vitamin E and more Vitamin K than Shoyu Soy Sauce.
Both Shoyu Soy Sauce and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 and Vitamin B9 per 14 oz.
Both Shoyu Soy Sauce as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Shoyu vs Cooked Ripe Red Tomatoes:
Shoyu Soy Sauce has 3 times more Calcium, 2.1 times more Iron, 8.2 times more Magnesium, 9.7 times more Manganese, 5.9 times more Phosphorus, 2 times more Potassium, 499.4 times more Sodium and 6.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Copper and 1.3 times more Water than Shoyu Soy Sauce.
Both Shoyu Soy Sauce as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Shoyu Soy Sauce has 2.9 times more Energy, 14.5 times more Omega 3, 5.6 times more Omega 6, 1.2 times more Carbohydrate and 8.6 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 6.2 times more Sugars and more Fructose than Shoyu Soy Sauce.
Both Shoyu Soy Sauce and Cooked Ripe Red Tomatoes have similar amounts of Fiber per 14 oz.
Both Shoyu Soy Sauce as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.