Nutrient Comparison: Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) VS Stewed Canned Tomatoes per 100 g
Compare the macro and micronutrient content in 100 g of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) versus 100 g of Stewed Canned Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Stewed Canned Tomatoes:
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 3.1 times more Vitamin B6 and 8.8 times more Vitamin B9 than Stewed Canned Tomatoes.
- While 100 g of Stewed Canned Ripe Red Tomatoes contain 1.3 times more Vitamin B3, 2.2 times more Vitamin B5, 39.5 times more Vitamin C and 83 times more Vitamin E than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Stewed Canned Tomatoes provide similar amounts of Vitamin B1 and Vitamin B2 per 100 grams.
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B5, Vitamin C, Vitamin E and Vitamin K
- 100 grams of Stewed Canned Tomatoes have insufficient amounts of Vitamin B6 and Vitamin B9
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Stewed Canned Tomatoes:
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 3.3 times more Calcium, 1.4 times more Copper, 2.3 times more Magnesium, 6.6 times more Manganese, 4.6 times more Phosphorus, 14.8 times more Selenium and 3.8 times more Zinc than Stewed Canned Tomatoes.
- While 100 g of Stewed Canned Ripe Red Tomatoes contain 1.7 times more Potassium and 27.6 times more Sodium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Stewed Canned Tomatoes contain similar levels of Iron and Water per 100 grams.
- 100 grams of Stewed Canned Tomatoes lack sufficient amounts of Selenium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 2.3 times more Energy, 19.4 times more Fat, 82 times more Omega 3, 24.8 times more Omega 6 and 7.9 times more Protein than Stewed Canned Tomatoes.
- While 100 g of Stewed Canned Ripe Red Tomatoes contain 5.2 times more Carbohydrate, 5 times more Sugars and 5 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Carbohydrate and Fiber
- 100 grams of Stewed Canned Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein