Lets compare vitamin content per 1 kilogram of Low Salt Shoyu vs Cooked Ripe Red Tomatoes:
Shoyu Soy Sauce, low salt has 10.9 times more Vitamin B2, 2.1 times more Vitamin B3, 3.3 times more Vitamin B5, 2 times more Vitamin B6 and 3.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C, 1.4 times more Vitamin E and more Vitamin K than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 per 1 kg.
Both Shoyu Soy Sauce, low salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Low Salt Shoyu vs Cooked Ripe Red Tomatoes:
Shoyu Soy Sauce, low salt has 2.7 times more Calcium, 2 times more Iron, 7.7 times more Magnesium, 9.6 times more Manganese, 5.9 times more Phosphorus, 1.6 times more Potassium, 327.1 times more Sodium and 5.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Copper and 1.3 times more Water than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Shoyu Soy Sauce, low salt has 3.2 times more Energy, 1.4 times more Carbohydrate and 9.5 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 5 times more Sugars and more Fructose than Shoyu Soy Sauce, low salt.
Both Shoyu Soy Sauce, low salt and Cooked Ripe Red Tomatoes have similar amounts of Fiber per 1 kg.
Both Shoyu Soy Sauce, low salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.