Nutrient Comparison: Soymilk (All flavors), lowfat, with added calcium, vitamins A and D VS Cooked Ripe Red Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D versus 14 oz of Cooked Ripe Red Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have 2.6 times more Vitamin A and more Vitamin D than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain more Vitamin C than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin C
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin D
- Both Soymilk (All flavors), lowfat, with added calcium, vitamins A and D as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Soymilk (All flavors), lowfat, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have 7.5 times more Calcium, 2.2 times more Phosphorus and 3.4 times more Sodium than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain 1.5 times more Iron and 3.4 times more Potassium than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
- Both Soymilk (All flavors), lowfat, with added calcium, vitamins A and D and Cooked Ripe Red Tomatoes contain similar levels of Water per 14 ounces.
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D lack sufficient amounts of Potassium
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have 1.8 times more Carbohydrate, 1.4 times more Sugars and 1.7 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber and Protein
- Both Soymilk (All flavors), lowfat, with added calcium, vitamins A and D as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy in 14 ounces.