Lets compare vitamin content per 14 ounces of Roasted Soybeans with Salt vs Cooked Ripe Red Tomatoes:
Roasted Soybeans with Salt have 2.8 times more Vitamin B1, 6.6 times more Vitamin B2, 2.7 times more Vitamin B3, 3.5 times more Vitamin B5, 2.6 times more Vitamin B6, 16.2 times more Vitamin B9, 1.6 times more Vitamin E and 18 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.4 times more Vitamin A and 10.4 times more Vitamin C than Roasted Soybeans with Salt.
Both Roasted Soybeans with Salt 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 Roasted Soybeans with Salt vs Cooked Ripe Red Tomatoes:
Roasted Soybeans with Salt have 12.5 times more Calcium, 11 times more Copper, 5.7 times more Iron, 16.1 times more Magnesium, 20.6 times more Manganese, 13 times more Phosphorus, 6.7 times more Potassium, 38.2 times more Selenium, 14.8 times more Sodium and 22.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 48.4 times more Water than Roasted Soybeans with Salt.
Comparison of macro-nutrients per 14 ounces:
Roasted Soybeans with Salt have 26.1 times more Energy, 230.9 times more Fat, 244.9 times more Saturated Fat, 847 times more Omega 3, 301 times more Omega 6, 7.5 times more Carbohydrate, 1.7 times more Sugars, 25.3 times more Fiber and 40.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Roasted Soybeans with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.