Nutrient Comparison: Cooked Ripe Red Tomatoes VS Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
- 14 ounces of Cooked Ripe Red Tomatoes have more Vitamin A, 2.5 times more Vitamin B5, 1.5 times more Vitamin B6, 114 times more Vitamin C, 56 times more Vitamin E and 1.4 times more Vitamin K than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 14 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 1.3 times more Vitamin B1, 1.7 times more Vitamin B2 and 3.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B5, Vitamin C, Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
- 14 ounces of Cooked Ripe Red Tomatoes have 1.8 times more Potassium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 14 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 10.1 times more Calcium, 2.1 times more Copper, 1.6 times more Iron, 3 times more Magnesium, 3.7 times more Manganese, 3.3 times more Phosphorus, 17.8 times more Selenium and 4.6 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Ripe Red Tomatoes have 3.4 times more Carbohydrate and 3.6 times more Sugars than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 14 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 3.4 times more Energy, 33.5 times more Fat, 123 times more Omega 3, 43.7 times more Omega 6 and 7.5 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein
- 14 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Carbohydrate
- Both Cooked Ripe Red Tomatoes as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Fiber in 14 ounces.