Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Soy Cheese:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, more Vitamin B1 and more Vitamin C than Soybean, curd cheese.
While Soybean, curd cheese contains 6.4 times more Vitamin B2, 1.7 times more Vitamin B9 and 1.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Soybean, curd cheese have similar amounts of Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin E per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Soybean, curd cheese have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Soy Cheese:
Cooked Ripe Red Tomatoes have 1.3 times more Water than Soybean, curd cheese.
While Soybean, curd cheese contains 17.1 times more Calcium, 5.1 times more Copper, 8.2 times more Iron, 25.3 times more Magnesium, 8.5 times more Manganese, 7.9 times more Phosphorus, 33.6 times more Selenium, 1.8 times more Sodium and 12.3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Soybean, curd cheese have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.6 times more Sugars and more Fiber than Soybean, curd cheese.
While Soybean, curd cheese contains 8.4 times more Energy, 73.6 times more Fat, 78.1 times more Saturated Fat, 270 times more Omega 3, 96 times more Omega 6, 1.7 times more Carbohydrate and 13.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Soybean, curd cheese have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.