Lets compare vitamin content per 100 grams of Fried Tofu, prepared with calcium sulfate vs Boiled Yardlong Beans with Salt:
Boiled Yardlong Beans with Salt contain 1.3 times more Vitamin B2, 5.5 times more Vitamin B3, 2.8 times more Vitamin B5 and 5.4 times more Vitamin B9 than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate and Boiled Yardlong Beans with Salt have similar amounts of Vitamin B1 and Vitamin B6 per 100 g.
Both Fried Tofu, prepared with calcium sulfate as well as Boiled Yardlong 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 Yardlong Beans with Salt:
Fried Tofu, prepared with calcium sulfate has 22.9 times more Calcium, 1.8 times more Copper, 1.8 times more Iron, 3.1 times more Manganese, 1.6 times more Phosphorus, 10.2 times more Selenium and 1.8 times more Zinc than Boiled Yardlong Beans with Salt.
While Boiled Yardlong Beans with Salt contain 2.2 times more Potassium, 15.1 times more Sodium and 1.4 times more Water than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate and Boiled Yardlong Beans with Salt have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Fried Tofu, prepared with calcium sulfate has 2.3 times more Energy, 44.8 times more Fat, 25.2 times more Saturated Fat, 15.3 times more Omega 3, 95.7 times more Omega 6 and 2.3 times more Protein than Boiled Yardlong Beans with Salt.
While Boiled Yardlong Beans with Salt contain 2.4 times more Carbohydrate than Fried Tofu, prepared with calcium sulfate.
Both Fried Tofu, prepared with calcium sulfate and Boiled Yardlong Beans with Salt have similar amounts of Fiber per 100 g.
Both Fried Tofu, prepared with calcium sulfate as well as Boiled Yardlong Beans with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.