Lets compare vitamin content per 100 grams of Yuba, Dry tofu skin vs Cooked Ripe Red Tomatoes:
Dry soy beancurd sheets have 9.7 times more Vitamin B1, 5.5 times more Vitamin B2, 2.6 times more Vitamin B3, 4.3 times more Vitamin B5, 4.1 times more Vitamin B6, 2.9 times more Vitamin B9, 4.3 times more Vitamin E and 19.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A and more Vitamin C than Dry soy beancurd sheets.
Both Dry soy beancurd sheets as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Yuba, Dry tofu skin vs Cooked Ripe Red Tomatoes:
Dry soy beancurd sheets have 19.1 times more Calcium, 43.6 times more Copper, 12.2 times more Iron, 24.4 times more Magnesium, 21.4 times more Phosphorus, 3.9 times more Potassium, 14 times more Selenium and 35 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 13.7 times more Water than Dry soy beancurd sheets.
Comparison of macro-nutrients per 100 grams:
Dry soy beancurd sheets have 29.4 times more Energy, 291.8 times more Fat, 332 times more Saturated Fat, 650 times more Omega 3, 281 times more Omega 6, 1.8 times more Carbohydrate, 4.3 times more Fiber and 53.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Dry soy beancurd sheets as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.