Nutrient Comparison: Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D VS Cooked Ripe Red Tomatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D versus 5 oz of Cooked Ripe Red Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
- 5 ounces of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have 7.9 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 1.9 times more Vitamin B9 and more Vitamin C than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
- 5 ounces of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have insufficient amounts of Vitamin B9 and Vitamin C
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D
Comparing minerals per 5 ounces for Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
- 5 ounces of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have 11.2 times more Calcium, 1.4 times more Magnesium, 3.7 times more Phosphorus and 5.7 times more Sodium than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 1.5 times more Iron and 1.9 times more Potassium than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D and Cooked Ripe Red Tomatoes contain similar levels of Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have 2.8 times more Protein than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 6.1 times more Sugars than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D and Cooked Ripe Red Tomatoes offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Protein
- Both Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Fiber in five ounces.