Lets compare vitamin content per 14 ounces of Steamed Sprouted Soybeans with Salt vs Cooked Ripe Red Tomatoes:
Steamed Sprouted Soybeans with Salt have 5.7 times more Vitamin B1, 2.4 times more Vitamin B2, 2.1 times more Vitamin B3, 5.8 times more Vitamin B5, 1.3 times more Vitamin B6, 6.2 times more Vitamin B9 and 11.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 12 times more Vitamin A, 2.7 times more Vitamin C and 2.7 times more Vitamin E than Steamed Sprouted Soybeans with Salt.
Both Steamed Sprouted Soybeans with Salt 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 Steamed Sprouted Soybeans with Salt vs Cooked Ripe Red Tomatoes:
Steamed Sprouted Soybeans with Salt have 5.4 times more Calcium, 4.4 times more Copper, 1.9 times more Iron, 6.7 times more Magnesium, 6.8 times more Manganese, 4.8 times more Phosphorus, 1.6 times more Potassium, 22.4 times more Sodium and 7.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Steamed Sprouted Soybeans with Salt and Cooked Ripe Red Tomatoes have similar amounts of Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Steamed Sprouted Soybeans with Salt have 4.5 times more Energy, 40.5 times more Fat, 41.1 times more Saturated Fat, 148 times more Omega 3, 52.8 times more Omega 6, 1.6 times more Carbohydrate and 8.9 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 5.8 times more Sugars than Steamed Sprouted Soybeans with Salt.
Both Steamed Sprouted Soybeans with Salt and Cooked Ripe Red Tomatoes have similar amounts of Fiber per 14 oz.
Both Steamed Sprouted Soybeans with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.