Lets compare vitamin content per 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Fried Tofu:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 5.4 times more Vitamin B3 and 1.6 times more Vitamin B9 than Fried Tofu.
While Fried Tofu contains 3.6 times more Vitamin B1, 1.4 times more Vitamin B2, 2.7 times more Vitamin B5, 1.9 times more Vitamin B6 and 3.9 times more Vitamin K 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 Fried Tofu have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Fried Tofu:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 1.7 times more Water than Fried Tofu.
While Fried Tofu contains 3.4 times more Calcium, 2.5 times more Copper, 4.4 times more Iron, 2.2 times more Magnesium, 3.8 times more Manganese, 3.1 times more Phosphorus, 3.2 times more Selenium, 2 times more Sodium and 3.1 times more Zinc than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Fried Tofu have similar amounts of Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Fried Tofu contains 4.4 times more Energy, 5.5 times more Fat, 5.5 times more Saturated Fat, 5.5 times more Omega 3, 5.5 times more Omega 6, 7.5 times more Carbohydrate, 3.9 times more Sugars, 19.5 times more Fiber and 2.6 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 Fried Tofu have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.