Nutrient Comparison: Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) VS Stewed Canned Tomatoes per 1 kg
Compare the macro and micronutrient content in 1 kg of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) versus 1 kg of Stewed Canned Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Stewed Canned Tomatoes:
- 1 kilogram of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has 1.3 times more Vitamin B1, 1.8 times more Vitamin B2, 4.2 times more Vitamin B6 and 3.8 times more Vitamin B9 than Stewed Canned Tomatoes.
- While 1 kg of Stewed Canned Ripe Red Tomatoes contains 7.1 times more Vitamin B3, 39.5 times more Vitamin C and 83 times more Vitamin E than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Stewed Canned Tomatoes provide similar amounts of Vitamin B5 per one kilogram.
- 1 kilogram of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B3, Vitamin C and Vitamin E
- 1 kilogram of Stewed Canned Tomatoes have insufficient amounts of Vitamin B6 and Vitamin B9
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Stewed Canned Tomatoes:
- 1 kilogram of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has 5.9 times more Calcium, 1.9 times more Copper, 1.2 times more Iron, 3.1 times more Magnesium, 10.6 times more Manganese, 6.1 times more Phosphorus, 16.5 times more Selenium and 4.9 times more Zinc than Stewed Canned Tomatoes.
- While 1 kg of Stewed Canned Ripe Red Tomatoes contains 1.4 times more Potassium and 18.4 times more Sodium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Stewed Canned Tomatoes contain similar levels of Water per one kilogram.
- 1 kilogram of Stewed Canned Tomatoes lack sufficient amounts of Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) has 3 times more Energy, 21.9 times more Fat, 30.5 times more Saturated Fat, 55.7 times more Omega 3, 19.9 times more Omega 6 and 9.9 times more Protein than Stewed Canned Tomatoes.
- While 1 kg of Stewed Canned Ripe Red Tomatoes contains 2.2 times more Carbohydrate and 5.9 times more Sugars than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Stewed Canned Tomatoes offer comparable quantities of Fiber per one kilogram.
- 1 kilogram of Stewed Canned Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein