Lets compare vitamin content per 100 grams of Fuyu prepared with calcium sulfate vs Cooked Ripe Red Tomatoes:
Salted and fermented Tofu, prepared with calcium sulfate has 4.4 times more Vitamin B1, 4.6 times more Vitamin B2 and 2.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.4 times more Vitamin B3 and 114 times more Vitamin C than Salted and fermented Tofu, prepared with calcium sulfate.
Both Salted and fermented Tofu, prepared with calcium sulfate and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Salted and fermented Tofu, prepared with calcium sulfate 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 Fuyu prepared with calcium sulfate vs Cooked Ripe Red Tomatoes:
Salted and fermented Tofu, prepared with calcium sulfate has 111.7 times more Calcium, 5 times more Copper, 2.9 times more Iron, 6.4 times more Magnesium, 11.2 times more Manganese, 2.6 times more Phosphorus, 34.6 times more Selenium, 261.2 times more Sodium and 11.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.9 times more Potassium and 1.3 times more Water than Salted and fermented Tofu, prepared with calcium sulfate.
Comparison of macro-nutrients per 100 grams:
Salted and fermented Tofu, prepared with calcium sulfate has 6.4 times more Energy, 72.7 times more Fat, 77.1 times more Saturated Fat, 267 times more Omega 3, 94.8 times more Omega 6, 1.3 times more Carbohydrate and 8.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Salted and fermented Tofu, prepared with calcium sulfate as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.