Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Soybean Lecithin:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Soybean Lecithin.
While Soybean Lecithin contains 14.6 times more Vitamin E and 65.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Soybean Lecithin have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Soybean Lecithin:
Cooked Ripe Red Tomatoes have more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and more Water than Soybean Lecithin.
Both Cooked Ripe Red Tomatoes as well as Soybean Lecithin have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have more Carbohydrate, more Sugars, more Fiber and more Protein than Soybean Lecithin.
While Soybean Lecithin contains 42.4 times more Energy, 909.1 times more Fat, 1000.3 times more Saturated Fat, 2568 times more Omega 3 and 956.7 times more Omega 6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Soybean Lecithin have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.