Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Roasted Soybeans with Salt:
Cooked Ripe Red Tomatoes have 2.4 times more Vitamin A and 10.4 times more Vitamin C than Roasted Soybeans with Salt.
While Roasted Soybeans with Salt contain 2.8 times more Vitamin B1, 6.6 times more Vitamin B2, 2.7 times more Vitamin B3, 3.5 times more Vitamin B5, 2.6 times more Vitamin B6, 16.2 times more Vitamin B9, 1.6 times more Vitamin E and 18 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Roasted Soybeans with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Roasted Soybeans with Salt:
Cooked Ripe Red Tomatoes have 48.4 times more Water than Roasted Soybeans with Salt.
While Roasted Soybeans with Salt contain 12.5 times more Calcium, 11 times more Copper, 5.7 times more Iron, 16.1 times more Magnesium, 20.6 times more Manganese, 13 times more Phosphorus, 6.7 times more Potassium, 38.2 times more Selenium, 14.8 times more Sodium and 22.4 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 kilogram:
Roasted Soybeans with Salt contain 26.1 times more Energy, 230.9 times more Fat, 244.9 times more Saturated Fat, 847 times more Omega 3, 301 times more Omega 6, 7.5 times more Carbohydrate, 1.7 times more Sugars, 25.3 times more Fiber and 40.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Roasted Soybeans with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.