Lets compare vitamin content per 14 ounces of Tofu, extra firm, prepared with nigari vs Cooked Ripe Red Tomatoes:
Tofu, extra firm, prepared with nigari has 1.3 times more Vitamin B1, 2.2 times more Vitamin B2 and 6.5 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 2.2 times more Vitamin B3, 1.4 times more Vitamin B9, more Vitamin C and 56 times more Vitamin E than Tofu, extra firm, prepared with nigari.
Both Tofu, extra firm, prepared with nigari and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 and Vitamin K per 14 oz.
Both Tofu, extra firm, prepared with nigari 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, extra firm, prepared with nigari vs Cooked Ripe Red Tomatoes:
Tofu, extra firm, prepared with nigari has 25.6 times more Calcium, 2.7 times more Copper, 3 times more Iron, 3.9 times more Magnesium, 6.3 times more Manganese, 4 times more Phosphorus, 26 times more Selenium and 7.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Potassium than Tofu, extra firm, prepared with nigari.
Both Tofu, extra firm, prepared with nigari and Cooked Ripe Red Tomatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Tofu, extra firm, prepared with nigari has 4.6 times more Energy, 47.8 times more Fat, 61.3 times more Saturated Fat, 130.5 times more Omega 3, 56.8 times more Omega 6, 1.4 times more Fiber and 10.5 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.4 times more Carbohydrate and 3.5 times more Sugars than Tofu, extra firm, prepared with nigari.
Both Tofu, extra firm, prepared with nigari as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.