Nutrient Comparison: Stewed Canned Tomatoes VS Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) per 14 oz
Compare the macro and micronutrient content in 14 oz of Stewed Canned Tomatoes versus 14 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Stewed Canned Tomatoes vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 14 ounces of Stewed Canned Tomatoes have 7.1 times more Vitamin B3, 39.5 times more Vitamin C and 83 times more Vitamin E than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 14 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 1.3 times more Vitamin B1, 1.8 times more Vitamin B2, 4.2 times more Vitamin B6 and 3.8 times more Vitamin B9 than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Stewed Canned Tomatoes have insufficient amounts of Vitamin B6 and Vitamin B9
- 14 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B3, Vitamin C and Vitamin E
- Both Stewed Canned Ripe Red Tomatoes as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Stewed Canned Tomatoes vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 14 ounces of Stewed Canned Tomatoes have 1.4 times more Potassium and 18.4 times more Sodium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 14 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 5.9 times more Calcium, 1.9 times more Copper, 3.1 times more Magnesium, 10.6 times more Manganese, 6.1 times more Phosphorus, 16.5 times more Selenium and 4.9 times more Zinc than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of Iron and Water per 14 ounces.
- 14 ounces of Stewed Canned Tomatoes lack sufficient amounts of Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Stewed Canned Tomatoes have 2.2 times more Carbohydrate and 5.9 times more Sugars than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 14 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 3 times more Energy, 21.9 times more Fat, 30.5 times more Saturated Fat, 55.7 times more Omega 3, 19.9 times more Omega 6 and 9.9 times more Protein than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Stewed Canned Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein