Nutrient Comparison: Cooked Ripe Red Tomatoes VS Soymilk (all flavors), nonfat, with added calcium, vitamins A and D per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Soymilk (all flavors), nonfat, with added calcium, vitamins A and D:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.6 times more Vitamin B1, 1.6 times more Vitamin B3, 3.3 times more Vitamin B6, 1.9 times more Vitamin B9, more Vitamin C, 7 times more Vitamin E and 1.2 times more Vitamin K than Soymilk (all flavors), nonfat, with added calcium, vitamins A and D.
- While 5 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 2.5 times more Vitamin A, 7.9 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D
- 5 ounces of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin B1, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Soymilk (all flavors), nonfat, with added calcium, vitamins A and D:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.9 times more Iron and 2.1 times more Potassium than Soymilk (all flavors), nonfat, with added calcium, vitamins A and D.
- While 5 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 10.5 times more Calcium, 1.7 times more Copper, 3.1 times more Phosphorus, 3.6 times more Selenium and 5.2 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain similar levels of Magnesium and Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Selenium
- Both Cooked Ripe Red Tomatoes as well as Soymilk (all flavors), nonfat, with added calcium, vitamins A and D lack sufficient amounts of Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 1.5 times more Sugars and 2.6 times more Protein than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Soymilk (all flavors), nonfat, with added calcium, vitamins A and D offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Protein
- Both Cooked Ripe Red Tomatoes as well as Soymilk (all flavors), nonfat, with added calcium, vitamins A and D provide inadequate amounts of Energy, Omega 3, Omega 6 and Fiber in five ounces.