Lets compare vitamin content per 1 pound of Carrots vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
Raw Carrots have more Vitamin A and 8.4 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 7.5 times more Vitamin B1, 5.5 times more Vitamin B2, 1.5 times more Vitamin B5, 2.1 times more Vitamin B6 and 4.8 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have similar amounts of Vitamin B3 per 1 lb.
Both Raw Carrots as well as Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Carrots vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
Raw Carrots have 16 times more Potassium, 11.5 times more Sodium and 15.3 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 64.7 times more Calcium, 26.2 times more Copper, 32.4 times more Iron, 15.1 times more Magnesium, 25.8 times more Manganese, 13.8 times more Phosphorus, 543 times more Selenium and 20.4 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 1 pound:
Raw Carrots have 2.3 times more Fiber than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
While Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contains 11.5 times more Energy, 126.4 times more Fat, 137.1 times more Saturated Fat, 1012 times more Omega 3, 151 times more Omega 6 and 56.4 times more Protein than Raw Carrots.
Both Raw Carrots and Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have similar amounts of Carbohydrate per 1 lb.
Both Raw Carrots as well as Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.