Nutrient Comparison: Cooked Ripe Red Tomatoes VS Soymilk (all flavors), nonfat, 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), nonfat, 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), nonfat, with added calcium, vitamins A and D:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.6 times more Vitamin B1, 1.6 times more Vitamin B3, 3.3 times more Vitamin B6, 1.9 times more Vitamin B9, more Vitamin C, 7 times more Vitamin E and 1.2 times more Vitamin K than Soymilk (all flavors), nonfat, with added calcium, vitamins A and D.
- While 14 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 2.5 times more Vitamin A, 7.9 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
- 14 ounces of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin B1, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Soymilk (all flavors), nonfat, with added calcium, vitamins A and D:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.9 times more Iron and 2.1 times more Potassium than Soymilk (all flavors), nonfat, with added calcium, vitamins A and D.
- While 14 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 10.5 times more Calcium, 1.7 times more Copper, 3.1 times more Phosphorus, 3.6 times more Selenium and 5.2 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Selenium
- Both Cooked Ripe Red Tomatoes as well as Soymilk (all flavors), nonfat, with added calcium, vitamins A and D lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 1.5 times more Sugars and 2.6 times more Protein than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Soymilk (all flavors), nonfat, with added calcium, vitamins A and D offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Protein
- Both Cooked Ripe Red Tomatoes as well as Soymilk (all flavors), nonfat, with added calcium, vitamins A and D provide inadequate amounts of Energy, Omega 3, Omega 6 and Fiber in 14 ounces.