Nutrient Comparison: Cooked Ripe Red Tomatoes VS SILK Very Vanilla, soymilk per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of SILK Very Vanilla, soymilk to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs SILK Very Vanilla, soymilk:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.3 times more Vitamin B9 and 2.7 times more Vitamin C than SILK Very Vanilla, soymilk.
- While 14 oz of SILK Very Vanilla, soymilk contain 9.5 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs SILK Very Vanilla, soymilk:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.5 times more Iron and 1.8 times more Potassium than SILK Very Vanilla, soymilk.
- While 14 oz of SILK Very Vanilla, soymilk contain 13.1 times more Calcium, 1.8 times more Magnesium, 4.6 times more Selenium, 5.3 times more Sodium and 4.4 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and SILK Very Vanilla, soymilk contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of SILK Very Vanilla, soymilk contain 2 times more Carbohydrate, 2.6 times more Sugars and 2.6 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Protein
- Both Cooked Ripe Red Tomatoes as well as SILK Very Vanilla, soymilk provide inadequate amounts of Energy and Fiber in 14 ounces.