Lets compare vitamin content per 1 pound of Fuyu vs Cooked Ripe Red Tomatoes:
Salted and Fermented Tofu has 4.4 times more Vitamin B1, 4.6 times more Vitamin B2 and 2.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.4 times more Vitamin B3 and 114 times more Vitamin C than Salted and Fermented Tofu.
Both Salted and Fermented Tofu and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B5 and Vitamin B6 per 1 lb.
Both Salted and Fermented Tofu as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Fuyu vs Cooked Ripe Red Tomatoes:
Salted and Fermented Tofu has 4.2 times more Calcium, 5 times more Copper, 2.9 times more Iron, 5.8 times more Magnesium, 11.2 times more Manganese, 2.6 times more Phosphorus, 34.6 times more Selenium, 261.2 times more Sodium and 11.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.9 times more Potassium and 1.3 times more Water than Salted and Fermented Tofu.
Comparison of macro-nutrients per 1 pound:
Salted and Fermented Tofu has 6.4 times more Energy, 72.7 times more Fat, 77.1 times more Saturated Fat, 267 times more Omega 3, 94.8 times more Omega 6 and 9.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Salted and Fermented Tofu and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate per 1 lb.
Both Salted and Fermented Tofu as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.