Comparing Nutrients in 5 ounces Cooked Ripe Red Tomatoes VS Low Salt Shoyu

Macros Ratio

	Protein	Fat	Carbs
Cooked Ripe Red Tomatoes	18%	5%	77%
Low Salt Shoyu	59%	4%	37%

Macro Nutrients

	Cooked Ripe Red Tomatoes	Low Salt Shoyu	Recommended Dietary Allowance
Energy	0.88% 25.5kcal	2.8% 80.8kcal	2900kcal per day for Men 19-50 years
Fat	0.16% 0.16g	0.44% 0.43g	97g per day for Men 19-50 years
Saturated Fat	0.066% 0.021g	0.16% 0.05g	32g per day for Men 19-50 years
Omega 3	0.18% 0.003g	1.33% 0.021g	1.6g per day for Men 19-50 years
Omega 6	0.35% 0.06g	1.03% 0.17g	17g per day for Men 19-50 years
Cholesterol	0% 0mg	0% 0mg	290mg per day for Men 19-50 years
Carbohydrate	4.37% 5.7g	6.1% 7.92g	130g per day for Men 19-50 years
Sugars	4.87% 3.53g	0.98% 0.71g	72.5g per day for Men 19-50 years	Limit added sugars in the diet to less than 10% of total calories [Guidelines 2020]
Fructose	2.56% 1.86g	0% 0g	72.5g per day for Men 19-50 years	≤50g/day or ~10% of energy has no deleterious effect on lipid and glucose control and of ≤100g/day does not influence body weight[PMC2991323]
Glucose	% 1.67g	% 0.43g	g per day for Men 19-50 years
Sucrose	% 0g	% 0g	g per day for Men 19-50 years
Fiber	2.6% 0.99g	2.6% 0.99g	38g per day for Men 19-50 years
Protein	2.4% 1.35g	23% 13g	56g per day for Men 19-50 years

Vitamins

	Cooked Ripe Red Tomatoes	Low Salt Shoyu	Recommended Dietary Allowance
Vitamin A	3.78% 34μg	0% 0μg	900μg per day for Men 19-50 years	RAE, retinol activity equivalents
Vitamin B1	4.25% 0.051mg	4.72% 0.057mg	1.2mg per day for Men 19-50 years	Thiamine
Vitamin B2	2.4% 0.031mg	26% 0.34mg	1.3mg per day for Men 19-50 years	Riboflavin
Vitamin B3	4.7% 0.75mg	10% 1.6mg	16mg per day for Men 19-50 years	Niacin, nicotinic acid, niacinamide
Vitamin B5	3.66% 0.18mg	12% 0.6mg	5mg per day for Men 19-50 years	Pantothenic acid
Vitamin B6	8.6% 0.11mg	17.4% 0.23mg	1.3mg per day for Men 19-50 years	Pyridoxine
Vitamin B7	NA	NA	30μg per day for Men 19-50 years	Biotin
Vitamin B9	4.6% 18.4μg	15.6% 62.4μg	400μg per day for Men 19-50 years	Folates and Folic Acid
Vitamin B12	0% 0μg	0% 0μg	2.4μg per day for Men 19-50 years	Cobalamin
Vitamin C	36% 32.3mg	0% 0mg	90mg per day for Men 19-50 years	Ascorbic acid
Vitamin D	0% 0IU	0% 0IU	600IU per day for Men 19-50 years	Calciferol, cholecalciferol, ergocalciferol
Vitamin E	5.3% 0.79mg	3.87% 0.58mg	15mg per day for Men 19-50 years	Tocopherols and Tocotrienols
Vitamin K	3.3% 3.97μg	0% 0μg	120μg per day for Men 19-50 years	Phytomenadione or phylloquinone

Minerals

	Cooked Ripe Red Tomatoes	Low Salt Shoyu	Recommended Dietary Allowance
Calcium	1.56% 15.6mg	4.25% 42.5mg	1000mg per day for Men 19-50 years
Copper	12% 0.11mg	7.7% 0.069mg	0.9mg per day for Men 19-50 years
Fluoride	NA	NA	4000μg per day for Men 19-50 years	Fluoride is a mineral that helps prevent tooth decay and helps keep your bones strong. [RDA]
Iron	12% 0.96mg	24% 1.9mg	8mg per day for Men 19-50 years
Magnesium	3.04% 12.8mg	23.3% 98mg	420mg per day for Men 19-50 years
Manganese	6.47% 0.15mg	62% 1.43mg	2.3mg per day for Men 19-50 years
Molybdenum	NA	NA	45μg per day for Men 19-50 years	Molybdenum is an essential trace element that is naturally present in many foods [RDA]
Phosphorus	5.67% 39.7mg	33.6% 235mg	700mg per day for Men 19-50 years
Potassium	9.1% 309mg	14.7% 499mg	3400mg per day for Men 19-50 years
Selenium	1.3% 0.71μg	1.3% 0.71μg	55μg per day for Men 19-50 years
Sodium	1.04% 15.6mg	340% 5100mg	1500mg per day for Men 19-50 years
Zinc	1.8% 0.2mg	10% 1.1mg	11mg per day for Men 19-50 years
Water	3.6% 134g	2.88% 107g	3700g per day for Men 19-50 years

Nutrient Comparison: Cooked Ripe Red Tomatoes VS Low Salt Shoyu per 5 oz

Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Low Salt Shoyu to make informed dietary choices. Explore their nutritional differences and benefits.

Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Low Salt Shoyu:

• 5 ounces of Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C, 1.4 times more Vitamin E and more Vitamin K than Low Salt Shoyu.
• While 5 oz of Shoyu Soy Sauce, low salt contain 10.9 times more Vitamin B2, 2.1 times more Vitamin B3, 3.3 times more Vitamin B5, 2 times more Vitamin B6 and 3.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
• Both Cooked Ripe Red Tomatoes and Low Salt Shoyu provide similar amounts of Vitamin B1 per five ounces.
• 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
• 5 ounces of Low Salt Shoyu have insufficient amounts of Vitamin A, Vitamin C and Vitamin K
• Both Cooked Ripe Red Tomatoes as well as Shoyu Soy Sauce, low salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.

Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Low Salt Shoyu:

• 5 ounces of Cooked Ripe Red Tomatoes have 1.5 times more Copper and 1.3 times more Water than Low Salt Shoyu.
• While 5 oz of Shoyu Soy Sauce, low salt contain 2.7 times more Calcium, 2 times more Iron, 7.7 times more Magnesium, 9.6 times more Manganese, 5.9 times more Phosphorus, 1.6 times more Potassium, 327.1 times more Sodium and 5.6 times more Zinc than Cooked Ripe Red Tomatoes.
• 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
• Both Cooked Ripe Red Tomatoes as well as Shoyu Soy Sauce, low salt lack sufficient amounts of Selenium in five ounces.

Comparison of macro-nutrients per 5 ounces:

• 5 ounces of Cooked Ripe Red Tomatoes have 5 times more Sugars than Low Salt Shoyu.
• While 5 oz of Shoyu Soy Sauce, low salt contain 1.4 times more Carbohydrate and 9.5 times more Protein than Cooked Ripe Red Tomatoes.
• 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Protein
• Both Cooked Ripe Red Tomatoes as well as Shoyu Soy Sauce, low salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Fiber in five ounces.