Lets compare vitamin content per 100 grams of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Stewed Canned Tomatoes:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 10.7 times more Vitamin B1, 9.1 times more Vitamin B2, 1.7 times more Vitamin B3, 3.6 times more Vitamin B5, 16.8 times more Vitamin B6 and 18.4 times more Vitamin B9 than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain more Vitamin A and 11.3 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Stewed Canned Tomatoes:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 62.8 times more Calcium, 10.5 times more Copper, 7.3 times more Iron, 15.1 times more Magnesium, 62.5 times more Manganese, 24.2 times more Phosphorus, 90.5 times more Selenium and 28.8 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 10.4 times more Potassium, 36.8 times more Sodium and 15.8 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Comparison of macro-nutrients per 100 grams:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 18.1 times more Energy, 159.7 times more Fat, 168.8 times more Saturated Fat, 674.7 times more Omega 3, 204.1 times more Omega 6, 1.3 times more Carbohydrate and 57.6 times more Protein than Stewed Canned Ripe Red Tomatoes.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate and Stewed Canned Ripe Red Tomatoes have similar amounts of Fiber per 100 g.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.