Nutrient Comparison: Cooked Ripe Red Tomatoes VS Soymilk (All flavors), lowfat, with added calcium, vitamins A and D per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Soymilk (All flavors), lowfat, with added calcium, vitamins A and D:
- 14 ounces of Cooked Ripe Red Tomatoes have more Vitamin C than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
- While 14 oz of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D contain 2.6 times more Vitamin A and more Vitamin D than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin D
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Soymilk (All flavors), lowfat, with added calcium, vitamins A and D:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.5 times more Iron and 3.4 times more Potassium than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
- While 14 oz of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D contain 7.5 times more Calcium, 2.2 times more Phosphorus and 3.4 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Soymilk (All flavors), lowfat, with added calcium, vitamins A and D contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- 14 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D lack sufficient amounts of Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D contain 1.8 times more Carbohydrate, 1.4 times more Sugars and 1.7 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Soymilk (All flavors), lowfat, with added calcium, vitamins A and D provide inadequate amounts of Energy in 14 ounces.