Lets compare vitamin content per 14 ounces of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Cooked Ripe Red Tomatoes:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 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.
While Cooked Ripe Red Tomatoes contain more Vitamin A and 32.6 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate 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 Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Cooked Ripe Red Tomatoes:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 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.
While Cooked Ripe Red Tomatoes contain 10.9 times more Potassium and 16.3 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Comparison of macro-nutrients per 14 ounces:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 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 Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.