Lets compare vitamin content per 7 ounces of Low-fat Soy Flour vs Cooked Ripe Red Tomatoes:
Low-fat Soy Flour has 30.2 times more Vitamin B1, 12.7 times more Vitamin B2, 5.5 times more Vitamin B3, 12 times more Vitamin B5, 13.3 times more Vitamin B6, 22.2 times more Vitamin B9 and 1.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 12 times more Vitamin A and more Vitamin C than Low-fat Soy Flour.
Both Low-fat Soy Flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 7 oz.
Both Low-fat Soy Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Low-fat Soy Flour vs Cooked Ripe Red Tomatoes:
Low-fat Soy Flour has 25.9 times more Calcium, 21.3 times more Copper, 12.1 times more Iron, 31.7 times more Magnesium, 30 times more Manganese, 24.1 times more Phosphorus, 9.6 times more Potassium, 117.8 times more Selenium and 29.3 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 20.5 times more Water than Low-fat Soy Flour.
Comparison of macro-nutrients per 7 ounces:
Low-fat Soy Flour has 20.7 times more Energy, 80.9 times more Fat, 86 times more Saturated Fat, 277.5 times more Omega 3, 87.1 times more Omega 6, 7.6 times more Carbohydrate, 3.7 times more Sugars, 22.9 times more Fiber and 52.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Low-fat Soy Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.