Nutrient Comparison: Soymilk, original and vanilla, light, unsweetened, 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, original and vanilla, light, unsweetened, 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, original and vanilla, light, unsweetened, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
- 14 ounces of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have 7.9 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain 1.9 times more Vitamin B9 and more Vitamin C than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
- 14 ounces of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have insufficient amounts of Vitamin B9 and Vitamin C
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D
Comparing minerals per 14 ounces for Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
- 14 ounces of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have 11.2 times more Calcium, 1.4 times more Magnesium, 3.7 times more Phosphorus and 5.7 times more Sodium than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain 1.5 times more Iron and 1.9 times more Potassium than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D and Cooked Ripe Red Tomatoes contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have 2.8 times more Protein than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain 6.1 times more Sugars than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D and Cooked Ripe Red Tomatoes offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Protein
- Both Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Fiber in 14 ounces.