Nutrient Comparison: Cooked Ripe Red Tomatoes VS Soybeans per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Soybeans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Soybeans:
- 14 ounces of Cooked Ripe Red Tomatoes have 24 times more Vitamin A and 3.8 times more Vitamin C than Soybeans.
- While 14 oz of Raw Soybeans contain 24.3 times more Vitamin B1, 39.5 times more Vitamin B2, 3.1 times more Vitamin B3, 6.1 times more Vitamin B5, 4.8 times more Vitamin B6, 28.8 times more Vitamin B9, 1.5 times more Vitamin E and 16.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Soybeans have insufficient amounts of Vitamin A
- Both Cooked Ripe Red Tomatoes as well as Raw Soybeans have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Soybeans:
- 14 ounces of Cooked Ripe Red Tomatoes have 11 times more Water than Soybeans.
- While 14 oz of Raw Soybeans contain 25.2 times more Calcium, 22.1 times more Copper, 23.1 times more Iron, 31.1 times more Magnesium, 24 times more Manganese, 25.1 times more Phosphorus, 8.2 times more Potassium, 35.6 times more Selenium and 34.9 times more Zinc than Cooked Ripe Red Tomatoes.
- 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 Raw Soybeans contain 24.8 times more Energy, 181.3 times more Fat, 192.3 times more Saturated Fat, 665 times more Omega 3, 236.3 times more Omega 6, 7.5 times more Carbohydrate, 2.9 times more Sugars, 13.3 times more Fiber and 38.4 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein