Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D:
Cooked Ripe Red Tomatoes have 3.2 times more Vitamin B3, 1.6 times more Vitamin B5, 1.6 times more Vitamin B6, more Vitamin C and 3.6 times more Vitamin E than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
While Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contain 2.4 times more Vitamin A, 4.3 times more Vitamin B1, 9.4 times more Vitamin B2, 1.5 times more Vitamin B9, more Vitamin B12 and more Vitamin D than Cooked Ripe Red Tomatoes.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D:
Cooked Ripe Red Tomatoes have 1.5 times more Iron and 1.8 times more Potassium than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
While Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contain 11.3 times more Calcium, 1.8 times more Magnesium, 2 times more Manganese, 3.9 times more Selenium, 3.4 times more Sodium and 2.2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have similar amounts of Copper, Phosphorus and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 2.3 times more Carbohydrate, 6.1 times more Sugars, more Fructose and 1.4 times more Fiber than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
While Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contain 1.8 times more Energy, 14.6 times more Fat and 3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.