Nutrient Comparison: Cooked Ripe Red Tomatoes VS Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) per 7 oz
Compare the macro and micronutrient content in 7 oz of Cooked Ripe Red Tomatoes versus 7 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
- 7 ounces of Cooked Ripe Red Tomatoes have more Vitamin A, 2.5 times more Vitamin B5, 1.5 times more Vitamin B6, 114 times more Vitamin C, 56 times more Vitamin E and 1.4 times more Vitamin K than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 7 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 1.3 times more Vitamin B1, 1.7 times more Vitamin B2 and 3.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide similar amounts of Vitamin B3 per seven ounces.
- 7 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 7 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B5, Vitamin C, Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
- 7 ounces of Cooked Ripe Red Tomatoes have 1.8 times more Potassium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 7 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 10.1 times more Calcium, 2.1 times more Copper, 1.6 times more Iron, 3 times more Magnesium, 3.7 times more Manganese, 3.3 times more Phosphorus, 17.8 times more Selenium and 4.6 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of Water per seven ounces.
- 7 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Cooked Ripe Red Tomatoes have 3.4 times more Carbohydrate and 3.6 times more Sugars than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 7 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 3.4 times more Energy, 33.5 times more Fat, 123 times more Omega 3, 43.7 times more Omega 6 and 7.5 times more Protein than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein
- 7 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Carbohydrate
- Both Cooked Ripe Red Tomatoes as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Fiber in seven ounces.