Lets compare vitamin content per 100 grams of Stir-Fried Soybeans Sprouts with Salt vs Cooked Ripe Red Tomatoes:
Stir-Fried Sprouted Soybeans with Salt have 11.7 times more Vitamin B1, 8.6 times more Vitamin B2, 2.1 times more Vitamin B3, 9.2 times more Vitamin B5, 2.1 times more Vitamin B6 and 9.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A and 1.9 times more Vitamin C than Stir-Fried Sprouted Soybeans with Salt.
Both Stir-Fried Sprouted Soybeans with Salt 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 Stir-Fried Soybeans Sprouts with Salt vs Cooked Ripe Red Tomatoes:
Stir-Fried Sprouted Soybeans with Salt have 7.5 times more Calcium, 7 times more Copper, 10.7 times more Magnesium, 10.8 times more Manganese, 7.7 times more Phosphorus, 2.6 times more Potassium, 22.7 times more Sodium and 15 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Iron and 1.4 times more Water than Stir-Fried Sprouted Soybeans with Salt.
Both Stir-Fried Sprouted Soybeans with Salt and Cooked Ripe Red Tomatoes have similar amounts of Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Stir-Fried Sprouted Soybeans with Salt have 6.9 times more Energy, 64.5 times more Fat, 2.3 times more Carbohydrate and 13.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Stir-Fried Sprouted Soybeans with Salt and Cooked Ripe Red Tomatoes have similar amounts of Fiber per 100 g.
Both Stir-Fried Sprouted Soybeans with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.