Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Stir-Fried Soybeans Sprouts:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A and 1.9 times more Vitamin C than Stir-Fried Sprouted Soybeans.
While Stir-Fried Sprouted Soybeans contain 11.7 times more Vitamin B1, 8.6 times more Vitamin B2, 2.1 times more Vitamin B3, 9.2 times more Vitamin B5, 2.1 times more Vitamin B6 and 9.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Stir-Fried Sprouted Soybeans have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Stir-Fried Soybeans Sprouts:
Cooked Ripe Red Tomatoes have 1.7 times more Iron and 1.4 times more Water than Stir-Fried Sprouted Soybeans.
While Stir-Fried Sprouted Soybeans contain 7.5 times more Calcium, 7 times more Copper, 10.7 times more Magnesium, 10.8 times more Manganese, 7.7 times more Phosphorus, 2.6 times more Potassium and 15 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Stir-Fried Sprouted Soybeans have similar amounts of Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Stir-Fried Sprouted Soybeans contain 6.9 times more Energy, 64.5 times more Fat, 65.7 times more Saturated Fat, 236 times more Omega 3, 84.2 times more Omega 6, 2.3 times more Carbohydrate and 13.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Stir-Fried Sprouted Soybeans have similar amounts of Fiber per 100 g.
Both Cooked Ripe Red Tomatoes as well as Stir-Fried Sprouted Soybeans have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.