Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Soy Vermicelli:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B6, more Vitamin B9 and more Vitamin C than Vermicelli, made from soy.
While Vermicelli, made from soy contains 1.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Vermicelli, made from soy have similar amounts of Vitamin E per 100 g.
Both Cooked Ripe Red Tomatoes as well as Vermicelli, made from soy have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Soy Vermicelli:
Cooked Ripe Red Tomatoes have 4.5 times more Magnesium, 1.4 times more Phosphorus, 72.7 times more Potassium and 7.9 times more Water than Vermicelli, made from soy.
While Vermicelli, made from soy contains 5 times more Calcium, 25.5 times more Copper, 2.7 times more Iron, 54 times more Selenium and 30.3 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 9.5 times more Protein than Vermicelli, made from soy.
While Vermicelli, made from soy contains 18.4 times more Energy, 20.5 times more Carbohydrate, 7 times more Sugars and 5.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Vermicelli, made from soy have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.