Lets compare vitamin content per 7 ounces of Yokan vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain more Vitamin A, 7.2 times more Vitamin B1, 5.5 times more Vitamin B2, 9.3 times more Vitamin B3, 1.3 times more Vitamin B5, 9.9 times more Vitamin B6, 1.6 times more Vitamin B9 and more Vitamin C than Yokan, prepared from adzuki beans and sugar.
Both Yokan, prepared from adzuki beans and sugar 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 Yokan vs Cooked Ripe Red Tomatoes:
Yokan, prepared from adzuki beans and sugar have 2.5 times more Calcium, 1.7 times more Iron, 2 times more Magnesium, 1.3 times more Manganese, 1.4 times more Phosphorus, 4.6 times more Selenium and 7.5 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.6 times more Copper, 4.8 times more Potassium, 2 times more Zinc and 2.7 times more Water than Yokan, prepared from adzuki beans and sugar.
Comparison of macro-nutrients per 7 ounces:
Yokan, prepared from adzuki beans and sugar have 14.4 times more Energy, 15.1 times more Carbohydrate and 3.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Yokan, prepared from adzuki beans and sugar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.