Nutrient Comparison: Cooked Ripe Red Tomatoes VS Yuba, Dry tofu skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Ripe Red Tomatoes versus 1 kg of Yuba, Dry tofu skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Yuba, Dry tofu skin:
- 1 kilogram of Cooked Ripe Red Tomatoes has 24 times more Vitamin A and more Vitamin C than Yuba, Dry tofu skin.
- While 1 kg of Dry soy beancurd sheets contains 9.7 times more Vitamin B1, 5.5 times more Vitamin B2, 2.6 times more Vitamin B3, 4.3 times more Vitamin B5, 4.1 times more Vitamin B6, 2.9 times more Vitamin B9, 4.3 times more Vitamin E and 19.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 1 kilogram of Yuba, Dry tofu skin have insufficient amounts of Vitamin A and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Dry soy beancurd sheets have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Yuba, Dry tofu skin:
- 1 kilogram of Cooked Ripe Red Tomatoes has 13.7 times more Water than Yuba, Dry tofu skin.
- While 1 kg of Dry soy beancurd sheets contains 19.1 times more Calcium, 43.6 times more Copper, 12.2 times more Iron, 24.4 times more Magnesium, 21.4 times more Phosphorus, 3.9 times more Potassium, 14 times more Selenium and 35 times more Zinc than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Dry soy beancurd sheets contains 29.4 times more Energy, 291.8 times more Fat, 332 times more Saturated Fat, 650 times more Omega 3, 281 times more Omega 6, 1.8 times more Carbohydrate, 4.3 times more Fiber and 53.1 times more Protein than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein