Nutrient Comparison: Cooked Ripe Red Tomatoes VS Soymilk, original and vanilla, light, unsweetened, 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, original and vanilla, light, unsweetened, 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, original and vanilla, light, unsweetened, with added calcium, vitamins A and D:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.9 times more Vitamin B9 and more Vitamin C than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
- While 5 oz of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D contain 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, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have insufficient amounts of Vitamin B9 and Vitamin C
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D:
- 5 ounces of Cooked Ripe Red Tomatoes have 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.
- While 5 oz of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D contain 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.
- Both Cooked Ripe Red Tomatoes and Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D contain similar levels of Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Cooked Ripe Red Tomatoes as well as Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D lack sufficient amounts of Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Ripe Red Tomatoes have 6.1 times more Sugars than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
- While 5 oz of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D contain 2.8 times more Protein than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Soymilk, original and vanilla, light, unsweetened, 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, original and vanilla, light, unsweetened, with added calcium, vitamins A and D provide inadequate amounts of Energy and Fiber in five ounces.