Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Low Salt Shoyu:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C, 1.4 times more Vitamin E and more Vitamin K than Shoyu Soy Sauce, low salt.
While Shoyu Soy Sauce, low salt contains 10.9 times more Vitamin B2, 2.1 times more Vitamin B3, 3.3 times more Vitamin B5, 2 times more Vitamin B6 and 3.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Shoyu Soy Sauce, low salt have similar amounts of Vitamin B1 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Shoyu Soy Sauce, low salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Low Salt Shoyu:
Cooked Ripe Red Tomatoes have 1.5 times more Copper and 1.3 times more Water than Shoyu Soy Sauce, low salt.
While Shoyu Soy Sauce, low salt contains 2.7 times more Calcium, 2 times more Iron, 7.7 times more Magnesium, 9.6 times more Manganese, 5.9 times more Phosphorus, 1.6 times more Potassium, 327.1 times more Sodium and 5.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Shoyu Soy Sauce, low salt have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 5 times more Sugars and more Fructose than Shoyu Soy Sauce, low salt.
While Shoyu Soy Sauce, low salt contains 3.2 times more Energy, 1.4 times more Carbohydrate and 9.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Shoyu Soy Sauce, low salt have similar amounts of Fiber per 100 g.
Both Cooked Ripe Red Tomatoes as well as Shoyu Soy Sauce, low salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.