Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Tofu, extra firm, prepared with nigari:
Cooked Ripe Red Tomatoes have 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.
While Tofu, extra firm, prepared with nigari contains 1.3 times more Vitamin B1, 2.2 times more Vitamin B2 and 6.5 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Tofu, extra firm, prepared with nigari have similar amounts of Vitamin B6 and Vitamin K per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Tofu, extra firm, prepared with nigari have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Tofu, extra firm, prepared with nigari:
Cooked Ripe Red Tomatoes have 1.7 times more Potassium than Tofu, extra firm, prepared with nigari.
While Tofu, extra firm, prepared with nigari contains 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.
Both Cooked Ripe Red Tomatoes and Tofu, extra firm, prepared with nigari have similar amounts of Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Ripe Red Tomatoes have 3.4 times more Carbohydrate and 3.5 times more Sugars than Tofu, extra firm, prepared with nigari.
While Tofu, extra firm, prepared with nigari contains 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.
Both Cooked Ripe Red Tomatoes as well as Tofu, extra firm, prepared with nigari have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.