Nutrient Comparison: Soy Flour, defatted VS Tomato Puree per 100 g
Compare the macro and micronutrient content in 100 g of Soy Flour, defatted versus 100 g of Tomato Puree to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Soy Flour, defatted vs Tomato Puree:
- 100 grams of Soy Flour, defatted have 27.9 times more Vitamin B1, 3.2 times more Vitamin B2, 1.8 times more Vitamin B3, 4.5 times more Vitamin B5, 4.6 times more Vitamin B6, 27.7 times more Vitamin B9 and 1.2 times more Vitamin K than Tomato Puree.
- While 100 g of Canned Tomato Puree contain 13 times more Vitamin A, more Vitamin C and 16.4 times more Vitamin E than Soy flour, defatted.
- 100 grams of Soy Flour, defatted have insufficient amounts of Vitamin A, Vitamin C and Vitamin E
- Both Soy flour, defatted as well as Canned Tomato Puree have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Soy Flour, defatted vs Tomato Puree:
- 100 grams of Soy Flour, defatted have 13.4 times more Calcium, 14.2 times more Copper, 5.2 times more Iron, 12.6 times more Magnesium, 17.9 times more Manganese, 16.9 times more Phosphorus, 5.4 times more Potassium, 2.4 times more Selenium and 6.8 times more Zinc than Tomato Puree.
- While 100 g of Canned Tomato Puree contain 12.1 times more Water than Soy flour, defatted.
- 100 grams of Tomato Puree lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Soy Flour, defatted have 8.6 times more Energy, 15.8 times more Omega 3, 5.7 times more Omega 6, 3.8 times more Carbohydrate, 3.4 times more Sugars, 9.2 times more Fiber and 31.2 times more Protein than Tomato Puree.
- 100 grams of Tomato Puree provide inadequate amounts of Energy, Omega 3 and Omega 6