Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
Cooked Ripe Red Tomatoes have more Vitamin A and 32.6 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 13.7 times more Vitamin B1, 14.4 times more Vitamin B2, 2.2 times more Vitamin B3, 3.2 times more Vitamin B5, 3.6 times more Vitamin B6 and 7.1 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
Cooked Ripe Red Tomatoes have 10.9 times more Potassium and 16.3 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 194 times more Calcium, 15.7 times more Copper, 14.3 times more Iron, 20.1 times more Magnesium, 35.1 times more Manganese, 17.3 times more Phosphorus, 108.6 times more Selenium and 35 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 26.1 times more Energy, 275.8 times more Fat, 292.5 times more Saturated Fat, 1012 times more Omega 3, 359.6 times more Omega 6, 2.1 times more Carbohydrate, 1.7 times more Fiber and 55.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.