Lets compare vitamin content per 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Tomatoes in Juice with Salt:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 5.5 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Vitamin A, 12.2 times more Vitamin B1, 1.5 times more Vitamin B2, 1.3 times more Vitamin B3, 2.3 times more Vitamin B5, 2.1 times more Vitamin B6, 63 times more Vitamin C, 59 times more Vitamin E and 1.3 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 Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Tomatoes in Juice with Salt:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 3.4 times more Calcium, 3 times more Copper, 1.9 times more Iron, 2.7 times more Magnesium, 5.7 times more Manganese, 5.4 times more Phosphorus, 12.7 times more Selenium and 5.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.6 times more Potassium and 14.4 times more Sodium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 3.8 times more Energy, 14.8 times more Fat, 15.7 times more Saturated Fat, 61.5 times more Omega 3, 18.9 times more Omega 6 and 9.1 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.9 times more Carbohydrate, 3.6 times more Sugars and 9.5 times more Fiber 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 Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.