Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Steamed Sprouted Soybeans with Salt:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 2.7 times more Vitamin C and 2.7 times more Vitamin E than Steamed Sprouted Soybeans with Salt.
While Steamed Sprouted Soybeans with Salt contain 5.7 times more Vitamin B1, 2.4 times more Vitamin B2, 2.1 times more Vitamin B3, 5.8 times more Vitamin B5, 1.3 times more Vitamin B6, 6.2 times more Vitamin B9 and 11.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Steamed Sprouted Soybeans with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Steamed Sprouted Soybeans with Salt:
Steamed Sprouted Soybeans with Salt contain 5.4 times more Calcium, 4.4 times more Copper, 1.9 times more Iron, 6.7 times more Magnesium, 6.8 times more Manganese, 4.8 times more Phosphorus, 1.6 times more Potassium, 22.4 times more Sodium and 7.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Steamed Sprouted Soybeans with Salt have similar amounts of Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 5.8 times more Sugars than Steamed Sprouted Soybeans with Salt.
While Steamed Sprouted Soybeans with Salt contain 4.5 times more Energy, 40.5 times more Fat, 41.1 times more Saturated Fat, 148 times more Omega 3, 52.8 times more Omega 6, 1.6 times more Carbohydrate and 8.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Steamed Sprouted Soybeans with Salt have similar amounts of Fiber per 100 g.
Both Cooked Ripe Red Tomatoes as well as Steamed Sprouted Soybeans with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.