Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Sprouted Soybeans:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A and 1.5 times more Vitamin C than Raw Sprouted Soybeans.
While Raw Sprouted Soybeans contain 9.4 times more Vitamin B1, 5.4 times more Vitamin B2, 2.2 times more Vitamin B3, 7.2 times more Vitamin B5, 2.2 times more Vitamin B6 and 13.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Sprouted Soybeans have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Sprouted Soybeans:
Cooked Ripe Red Tomatoes have 1.4 times more Water than Raw Sprouted Soybeans.
While Raw Sprouted Soybeans contain 6.1 times more Calcium, 5.7 times more Copper, 3.1 times more Iron, 8 times more Magnesium, 6.7 times more Manganese, 5.9 times more Phosphorus, 2.2 times more Potassium and 8.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Sprouted Soybeans have similar amounts of Selenium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Sprouted Soybeans contain 6.8 times more Energy, 60.9 times more Fat, 61.9 times more Saturated Fat, 222.5 times more Omega 3, 79.5 times more Omega 6, 2.4 times more Carbohydrate, 1.6 times more Fiber and 13.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Sprouted Soybeans have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.