Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Yuba, Dry tofu skin:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A and more Vitamin C than Dry soy beancurd sheets.
While Dry soy beancurd sheets contain 9.7 times more Vitamin B1, 5.5 times more Vitamin B2, 2.6 times more Vitamin B3, 4.3 times more Vitamin B5, 4.1 times more Vitamin B6, 2.9 times more Vitamin B9, 4.3 times more Vitamin E and 19.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dry soy beancurd sheets have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Yuba, Dry tofu skin:
Cooked Ripe Red Tomatoes have 13.7 times more Water than Dry soy beancurd sheets.
While Dry soy beancurd sheets contain 19.1 times more Calcium, 43.6 times more Copper, 12.2 times more Iron, 24.4 times more Magnesium, 21.4 times more Phosphorus, 3.9 times more Potassium, 14 times more Selenium and 35 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 14 ounces:
Dry soy beancurd sheets contain 29.4 times more Energy, 291.8 times more Fat, 332 times more Saturated Fat, 650 times more Omega 3, 281 times more Omega 6, 1.8 times more Carbohydrate, 4.3 times more Fiber and 53.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dry soy beancurd sheets have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.