Lets compare vitamin content per 100 grams of Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have 2.4 times more Vitamin A, 4.3 times more Vitamin B1, 9.4 times more Vitamin B2, 1.5 times more Vitamin B9, more Vitamin B12 and more Vitamin D than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.2 times more Vitamin B3, 1.6 times more Vitamin B5, 1.6 times more Vitamin B6, more Vitamin C and 3.6 times more Vitamin E than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
Comparing minerals per 100 grams for Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D vs Cooked Ripe Red Tomatoes:
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have 11.3 times more Calcium, 1.8 times more Magnesium, 2 times more Manganese, 3.9 times more Selenium, 3.4 times more Sodium and 2.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Iron and 1.8 times more Potassium than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
Both Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D and Cooked Ripe Red Tomatoes have similar amounts of Copper, Phosphorus and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have 1.8 times more Energy, 14.6 times more Fat and 3 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Carbohydrate, 6.1 times more Sugars, more Fructose and 1.4 times more Fiber than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
Both Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.