Lets compare vitamin content per 14 ounces of Dry Somen Japanese Noodles vs Cooked Ripe Red Tomatoes:
Dry Somen Japanese Noodles have 2.8 times more Vitamin B1, 1.6 times more Vitamin B3 and 3.8 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.6 times more Vitamin B6 and more Vitamin C than Dry Somen Japanese Noodles.
Both Dry Somen Japanese Noodles and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 and Vitamin B9 per 14 oz.
Both Dry Somen Japanese Noodles as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Dry Somen Japanese Noodles vs Cooked Ripe Red Tomatoes:
Dry Somen Japanese Noodles have 2.1 times more Calcium, 1.9 times more Copper, 1.9 times more Iron, 3.1 times more Magnesium, 4.6 times more Manganese, 2.9 times more Phosphorus, 16.6 times more Selenium, 167.3 times more Sodium and 3.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Potassium and 10.2 times more Water than Dry Somen Japanese Noodles.
Comparison of macro-nutrients per 14 ounces:
Dry Somen Japanese Noodles have 19.8 times more Energy, 14.5 times more Omega 3, 7.2 times more Omega 6, 18.5 times more Carbohydrate, 6.1 times more Fiber and 11.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Dry Somen Japanese Noodles as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.