Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Soymilk, original and vanilla, with added calcium, vitamins A and D:
Cooked Ripe Red Tomatoes have 1.2 times more Vitamin B1, 1.3 times more Vitamin B3, 1.2 times more Vitamin B5, 2.5 times more Vitamin B6, 1.4 times more Vitamin B9, more Vitamin C and 5.1 times more Vitamin E than Soymilk, original and vanilla, with added calcium, vitamins A and D.
While Soymilk, original and vanilla, with added calcium, vitamins A and D contain 2.3 times more Vitamin A, 8.4 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Soymilk, original and vanilla, with added calcium, vitamins A and D have similar amounts of Vitamin K per 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Soymilk, original and vanilla, with added calcium, vitamins A and D:
Cooked Ripe Red Tomatoes have 1.6 times more Iron, 1.7 times more Manganese and 1.8 times more Potassium than Soymilk, original and vanilla, with added calcium, vitamins A and D.
While Soymilk, original and vanilla, with added calcium, vitamins A and D contain 11.2 times more Calcium, 2.2 times more Copper, 1.7 times more Magnesium, 1.5 times more Phosphorus, 4.6 times more Selenium, 4.3 times more Sodium and 1.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Soymilk, original and vanilla, with added calcium, vitamins A and D have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 3.5 times more Fiber than Soymilk, original and vanilla, with added calcium, vitamins A and D.
While Soymilk, original and vanilla, with added calcium, vitamins A and D contain 2.4 times more Energy, 13.4 times more Fat, 37.5 times more Omega 3, 13.9 times more Omega 6, 1.5 times more Sugars and 2.7 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Soymilk, original and vanilla, with added calcium, vitamins A and D have similar amounts of Carbohydrate per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Soymilk, original and vanilla, with added calcium, vitamins A and D have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.