Lets compare vitamin content per 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Koyadofu:
Dried-frozen Tofu contains more Vitamin A, 10.5 times more Vitamin B1, 8.6 times more Vitamin B2, 2.2 times more Vitamin B3, 8.1 times more Vitamin B5, 5.5 times more Vitamin B6 and 2.1 times more Vitamin B9 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 Dried-frozen Tofu have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Koyadofu:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 6 times more Potassium and 15.1 times more Water than Dried-frozen Tofu.
While Dried-frozen Tofu contains 3.3 times more Calcium, 7.5 times more Copper, 8.8 times more Iron, 2.2 times more Magnesium, 9.5 times more Manganese, 5.3 times more Phosphorus, 6.1 times more Selenium and 7.7 times more Zinc than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Comparison of macro-nutrients per 5 ounces:
Dried-frozen Tofu contains 7.8 times more Energy, 8.2 times more Fat, 8.2 times more Saturated Fat, 8.2 times more Omega 3, 8.2 times more Omega 6, 8.5 times more Carbohydrate, 36 times more Fiber and 7.3 times more Protein 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 Dried-frozen Tofu have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.