Lets compare vitamin content per 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Fuyu:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 1.4 times more Vitamin B3 and 1.5 times more Vitamin B9 than Salted and Fermented Tofu.
While Salted and Fermented Tofu contains 3.3 times more Vitamin B1, 2.7 times more Vitamin B2, 2.6 times more Vitamin B5 and 1.8 times more Vitamin B6 than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Salted and Fermented Tofu have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Fuyu:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 2.4 times more Calcium, 1.3 times more Phosphorus, 1.6 times more Potassium and 1.2 times more Water than Salted and Fermented Tofu.
While Salted and Fermented Tofu contains 2.4 times more Copper, 1.8 times more Iron, 1.9 times more Magnesium, 3 times more Manganese, 1.9 times more Selenium, 359.1 times more Sodium and 2.4 times more Zinc than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Comparison of macro-nutrients per 5 ounces:
Salted and Fermented Tofu contains 1.9 times more Energy, 2.2 times more Fat, 2.2 times more Saturated Fat, 2.2 times more Omega 3, 2.2 times more Omega 6 and 3.7 times more Carbohydrate than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Salted and Fermented Tofu have similar amounts of Protein per 5 oz.
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Salted and Fermented Tofu have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.