Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Soy Flour, defatted:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, more Vitamin C and 4.7 times more Vitamin E than Soy flour, defatted.
While Soy flour, defatted contains 19.4 times more Vitamin B1, 11.5 times more Vitamin B2, 4.9 times more Vitamin B3, 15.5 times more Vitamin B5, 7.3 times more Vitamin B6, 23.5 times more Vitamin B9 and 1.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Soy flour, defatted have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Soy Flour, defatted:
Cooked Ripe Red Tomatoes have 13 times more Water than Soy flour, defatted.
While Soy flour, defatted contains 21.9 times more Calcium, 54.2 times more Copper, 13.6 times more Iron, 32.2 times more Magnesium, 28.7 times more Manganese, 24.1 times more Phosphorus, 10.9 times more Potassium, 3.4 times more Selenium, 1.8 times more Sodium and 17.6 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 5 ounces:
Soy flour, defatted contains 18.2 times more Energy, 11.1 times more Fat, 31.5 times more Omega 3, 11.2 times more Omega 6, 8.5 times more Carbohydrate, 6.6 times more Sugars, 25 times more Fiber and 54.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Soy flour, defatted have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.