Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Cooked Soba Japanese Noodles:
Cooked Ripe Red Tomatoes have more Vitamin A, 2 times more Vitamin B6, 1.9 times more Vitamin B9 and more Vitamin C than Cooked Soba Japanese Noodles.
While Cooked Soba Japanese Noodles contain 2.6 times more Vitamin B1 and 1.8 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cooked Soba Japanese Noodles have similar amounts of Vitamin B2 and Vitamin B3 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Cooked Soba Japanese Noodles have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Cooked Soba Japanese Noodles:
Cooked Ripe Red Tomatoes have 2.8 times more Calcium, 9.4 times more Copper, 1.4 times more Iron, 6.2 times more Potassium and 1.3 times more Water than Cooked Soba Japanese Noodles.
While Cooked Soba Japanese Noodles contain 3.6 times more Manganese and 5.5 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cooked Soba Japanese Noodles have similar amounts of Magnesium, Phosphorus and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Soba Japanese Noodles contain 5.5 times more Energy, 5.3 times more Carbohydrate and 5.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cooked Soba Japanese Noodles have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.