Lets compare vitamin content per 14 ounces of Soymilk, chocolate, nonfat, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
Soymilk, chocolate, nonfat, with added calcium, vitamins A and D have 2.5 times more Vitamin A, 7.9 times more Vitamin B2, more Vitamin B12, more Vitamin D and 1.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.1 times more Vitamin B6, 1.9 times more Vitamin B9, more Vitamin C and 4.3 times more Vitamin E than Soymilk, chocolate, nonfat, with added calcium, vitamins A and D.
Both Soymilk, chocolate, nonfat, with added calcium, vitamins A and D and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 and Vitamin B3 per 14 oz.
Comparing minerals per 14 ounces for Soymilk, chocolate, nonfat, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
Soymilk, chocolate, nonfat, with added calcium, vitamins A and D have 10.5 times more Calcium, 2.7 times more Copper, 3.1 times more Phosphorus, 3.4 times more Selenium and 5.2 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.9 times more Iron, 2.1 times more Potassium and 1.4 times more Zinc than Soymilk, chocolate, nonfat, with added calcium, vitamins A and D.
Both Soymilk, chocolate, nonfat, with added calcium, vitamins A and D and Cooked Ripe Red Tomatoes have similar amounts of Magnesium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Soymilk, chocolate, nonfat, with added calcium, vitamins A and D have 2.4 times more Energy, 2.1 times more Carbohydrate, 1.5 times more Sugars and 2.6 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.5 times more Fiber than Soymilk, chocolate, nonfat, with added calcium, vitamins A and D.
Both Soymilk, chocolate, nonfat, with added calcium, vitamins A and D as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.