Nutrient Comparison: Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) VS Tomatoes in Juice with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) versus 14 oz of Tomatoes in Juice with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Tomatoes in Juice with Salt:
- 14 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 2.4 times more Vitamin B9 than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Vitamin A, 9.6 times more Vitamin B1, 7 times more Vitamin B3, 1.6 times more Vitamin B6, 63 times more Vitamin C and 59 times more Vitamin E than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Tomatoes in Juice with Salt provide similar amounts of Vitamin B2 and Vitamin B5 per 14 ounces.
- 14 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B3, Vitamin C and Vitamin E
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Tomatoes in Juice with Salt:
- 14 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 6.1 times more Calcium, 4.1 times more Copper, 2.8 times more Iron, 3.7 times more Magnesium, 9.2 times more Manganese, 7.1 times more Phosphorus, 14.1 times more Selenium and 6.9 times more Zinc than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.3 times more Potassium and 9.6 times more Sodium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Tomatoes in Juice with Salt contain similar levels of Water per 14 ounces.
- 14 ounces of Tomatoes in Juice with Salt lack sufficient amounts of Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 4.9 times more Energy, 16.7 times more Fat, 23.3 times more Saturated Fat, 41.8 times more Omega 3, 15.1 times more Omega 6 and 11.4 times more Protein than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 4.3 times more Sugars and 2.1 times more Fiber than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Tomatoes in Juice with Salt offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein