Lets compare vitamin content per 100 grams of Oranges vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
Raw Oranges have more Vitamin A, 1.9 times more Vitamin B1, 4.9 times more Vitamin B5, 266 times more Vitamin C and 18 times more Vitamin E than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contains 1.9 times more Vitamin B3, 1.5 times more Vitamin B9 and more Vitamin K than Raw Oranges.
Both Raw Oranges and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have similar amounts of Vitamin B2 and Vitamin B6 per 100 g.
Both Raw Oranges as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Oranges vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
Raw Oranges have 1.5 times more Potassium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contains 2.8 times more Calcium, 3.5 times more Copper, 11.1 times more Iron, 2.7 times more Magnesium, 15.6 times more Manganese, 6.6 times more Phosphorus, 17.8 times more Selenium and 9.1 times more Zinc than Raw Oranges.
Both Raw Oranges and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Oranges have 10 times more Carbohydrate, 13.4 times more Sugars and 12 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contains 1.3 times more Energy, 30.8 times more Fat, 35.5 times more Saturated Fat, 35.1 times more Omega 3, 101.9 times more Omega 6 and 7.6 times more Protein than Raw Oranges.
Both Raw Oranges as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.