Lets compare vitamin content per 5 ounces of Soymilk (All flavors), lowfat, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have 2.6 times more Vitamin A and more Vitamin D than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin C than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
Both Soymilk (All flavors), lowfat, with added calcium, vitamins A and D as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Soymilk (All flavors), lowfat, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have 7.5 times more Calcium, 2.2 times more Phosphorus and 3.4 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Iron and 3.4 times more Potassium than Soymilk (All flavors), lowfat, with added calcium, vitamins A and D.
Both Soymilk (All flavors), lowfat, with added calcium, vitamins A and D and Cooked Ripe Red Tomatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Soymilk (All flavors), lowfat, with added calcium, vitamins A and D have 2.4 times more Energy, 1.8 times more Carbohydrate, 1.4 times more Sugars and 1.7 times more Protein than Cooked Ripe Red Tomatoes.
Both Soymilk (All flavors), lowfat, with added calcium, vitamins A and D and Cooked Ripe Red Tomatoes have similar amounts of Fiber per 5 oz.
Both Soymilk (All flavors), lowfat, with added calcium, vitamins A and D as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.