Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Roasted Soy Flour:
Cooked Ripe Red Tomatoes have 4 times more Vitamin A and more Vitamin C than Roasted Full-fat Soy Flour.
While Roasted Full-fat Soy Flour contains 11.4 times more Vitamin B1, 42.8 times more Vitamin B2, 6.2 times more Vitamin B3, 9.4 times more Vitamin B5, 4.4 times more Vitamin B6, 17.5 times more Vitamin B9, 3.5 times more Vitamin E and 25.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Roasted Full-fat Soy Flour have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Roasted Soy Flour:
Cooked Ripe Red Tomatoes have 24.8 times more Water than Roasted Full-fat Soy Flour.
While Roasted Full-fat Soy Flour contains 17.1 times more Calcium, 29.6 times more Copper, 8.6 times more Iron, 41 times more Magnesium, 19.8 times more Manganese, 17 times more Phosphorus, 9.4 times more Potassium, 15 times more Selenium and 25.6 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 7 ounces:
Roasted Full-fat Soy Flour contains 24.4 times more Energy, 198.7 times more Fat, 210.8 times more Saturated Fat, 729 times more Omega 3, 259.1 times more Omega 6, 7.6 times more Carbohydrate, 3.1 times more Sugars, 13.9 times more Fiber and 40.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Roasted Full-fat Soy Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.