Lets compare vitamin content per 100 grams of Tamari vs Cooked Ripe Red Tomatoes:
Soy sauce made from soy (tamari) has 1.6 times more Vitamin B1, 6.9 times more Vitamin B2, 7.4 times more Vitamin B3, 2.9 times more Vitamin B5, 2.5 times more Vitamin B6 and 1.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C, more Vitamin E and more Vitamin K than Soy sauce made from soy (tamari).
Both Soy sauce made from soy (tamari) as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tamari vs Cooked Ripe Red Tomatoes:
Soy sauce made from soy (tamari) has 1.8 times more Calcium, 1.8 times more Copper, 3.5 times more Iron, 4.4 times more Magnesium, 4.8 times more Manganese, 4.6 times more Phosphorus, 1.6 times more Selenium, 507.8 times more Sodium and 3.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Water than Soy sauce made from soy (tamari).
Both Soy sauce made from soy (tamari) and Cooked Ripe Red Tomatoes have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Soy sauce made from soy (tamari) has 3.3 times more Energy, 1.4 times more Carbohydrate and 11.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Sugars than Soy sauce made from soy (tamari).
Both Soy sauce made from soy (tamari) and Cooked Ripe Red Tomatoes have similar amounts of Fiber per 100 g.
Both Soy sauce made from soy (tamari) as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.