Lets compare vitamin content per 100 grams of Fried Tofu, prepared with calcium sulfate vs Boiled Winged Beans with Salt:
Fried Tofu, prepared with calcium sulfate has 2.1 times more Vitamin B6 and 2.7 times more Vitamin B9 than Boiled Winged Beans with Salt.
While Boiled Winged Beans with Salt contain 1.7 times more Vitamin B1, 2.6 times more Vitamin B2 and 8.3 times more Vitamin B3 than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate and Boiled Winged Beans with Salt have similar amounts of Vitamin B5 per 100 g.
Both Fried Tofu, prepared with calcium sulfate as well as Boiled Winged Beans with Salt have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Fried Tofu, prepared with calcium sulfate vs Boiled Winged Beans with Salt:
Fried Tofu, prepared with calcium sulfate has 6.8 times more Calcium, 1.8 times more Magnesium, 1.2 times more Manganese, 1.9 times more Phosphorus, 9.8 times more Selenium and 1.4 times more Zinc than Boiled Winged Beans with Salt.
While Boiled Winged Beans with Salt contain 1.9 times more Copper, 1.9 times more Potassium, 15.6 times more Sodium and 1.3 times more Water than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate and Boiled Winged Beans with Salt have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Fried Tofu, prepared with calcium sulfate has 1.8 times more Energy, 3.5 times more Fat, 3.5 times more Saturated Fat, 14.3 times more Omega 3, 6.9 times more Omega 6 and 1.8 times more Protein than Boiled Winged Beans with Salt.
While Boiled Winged Beans with Salt contain 1.7 times more Carbohydrate than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate as well as Boiled Winged Beans with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.