Nutrient Comparison: Cooked Ripe Red Tomatoes VS Roasted Soybeans per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Roasted 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 Roasted Soybeans:
- 14 ounces of Cooked Ripe Red Tomatoes have more Vitamin A and 10.4 times more Vitamin C than Roasted Soybeans.
- While 14 oz of Soybeans roasted without salt contain 2.8 times more Vitamin B1, 6.6 times more Vitamin B2, 2.7 times more Vitamin B3, 3.5 times more Vitamin B5, 2.6 times more Vitamin B6 and 16.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Roasted Soybeans have insufficient amounts of Vitamin A
- Both Cooked Ripe Red Tomatoes as well as Soybeans roasted without salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Roasted Soybeans:
- 14 ounces of Cooked Ripe Red Tomatoes have 48.4 times more Water than Roasted Soybeans.
- While 14 oz of Soybeans roasted without salt contain 12.5 times more Calcium, 11 times more Copper, 5.7 times more Iron, 16.1 times more Magnesium, 20.6 times more Manganese, 13 times more Phosphorus, 6.7 times more Potassium, 38.2 times more Selenium and 22.4 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 Soybeans roasted without salt contain 26.1 times more Energy, 230.9 times more Fat, 244.9 times more Saturated Fat, 847 times more Omega 3, 301 times more Omega 6, 7.5 times more Carbohydrate, 25.3 times more Fiber and 40.6 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