Lets compare vitamin content per 100 grams of Low-fat Soy Flour vs Stewed Canned Tomatoes:
Low-fat Soy Flour has 23.7 times more Vitamin B1, 8 times more Vitamin B2, 4.1 times more Vitamin B3, 13.6 times more Vitamin B5, 61.8 times more Vitamin B6, 57.8 times more Vitamin B9 and 1.6 times more Vitamin K than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 4.5 times more Vitamin A, more Vitamin C and 1.5 times more Vitamin E than Low-fat Soy Flour.
Both Low-fat Soy Flour as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Low-fat Soy Flour vs Stewed Canned Tomatoes:
Low-fat Soy Flour has 8.4 times more Calcium, 14.3 times more Copper, 6.2 times more Iron, 23.8 times more Magnesium, 53.4 times more Manganese, 33.8 times more Phosphorus, 10.1 times more Potassium, 98.2 times more Selenium and 24.1 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 24.6 times more Sodium and 19.9 times more Water than Low-fat Soy Flour.
Comparison of macro-nutrients per 100 grams:
Low-fat Soy Flour has 14.3 times more Energy, 46.8 times more Fat, 49.6 times more Saturated Fat, 185 times more Omega 3, 49.5 times more Omega 6, 4.9 times more Carbohydrate, 2.7 times more Sugars, 16 times more Fiber and 54.7 times more Protein than Stewed Canned Ripe Red Tomatoes.
Both Low-fat Soy Flour as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.