Lets compare vitamin content per 7 ounces of Hard Tofu, prepared with nigari vs Cooked Ripe Red Tomatoes:
Hard Tofu, prepared with nigari has 3.5 times more Vitamin B2, 1.2 times more Vitamin B3 and 1.7 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.5 times more Vitamin B5, 2 times more Vitamin B6 and 76 times more Vitamin C than Hard Tofu, prepared with nigari.
Both Hard Tofu, prepared with nigari and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 per 7 oz.
Both Hard Tofu, prepared with nigari as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Hard Tofu, prepared with nigari vs Cooked Ripe Red Tomatoes:
Hard Tofu, prepared with nigari has 31.4 times more Calcium, 4.4 times more Copper, 4 times more Iron, 5.9 times more Magnesium, 10 times more Manganese, 8.3 times more Phosphorus, 33.6 times more Selenium and 11.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Potassium and 1.3 times more Water than Hard Tofu, prepared with nigari.
Comparison of macro-nutrients per 7 ounces:
Hard Tofu, prepared with nigari has 8.1 times more Energy, 90.8 times more Fat, 96.3 times more Saturated Fat, 333.5 times more Omega 3, 118.4 times more Omega 6 and 13.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Hard Tofu, prepared with nigari and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate and Fiber per 7 oz.
Both Hard Tofu, prepared with nigari as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.