Lets compare vitamin content per 1 kilogram of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Cooked Ripe Red Tomatoes:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 1.3 times more Vitamin B1, 1.7 times more Vitamin B2 and 3.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 2.5 times more Vitamin B5, 1.5 times more Vitamin B6, 114 times more Vitamin C, 56 times more Vitamin E and 1.4 times more Vitamin K than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 1 kg.
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Cooked Ripe Red Tomatoes:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 10.1 times more Calcium, 2.1 times more Copper, 1.6 times more Iron, 3 times more Magnesium, 3.7 times more Manganese, 3.3 times more Phosphorus, 17.8 times more Selenium and 4.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Potassium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Cooked Ripe Red Tomatoes have similar amounts of Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 3.4 times more Energy, 33.5 times more Fat, 35.5 times more Saturated Fat, 123 times more Omega 3, 43.7 times more Omega 6 and 7.5 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.4 times more Carbohydrate, 3.6 times more Sugars and 3.5 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.