Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Lentils, mature seeds, cooked, boiled, with salt

A side-by-side nutritional comparison of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Lentils, mature seeds, cooked, boiled, with salt, per 100 g.

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Nutrient Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) Lentils, mature seeds, cooked, boiled, with salt Difference
Energy(kcal) 78 114 +36.0
Energy (kJ)(kJ) 326 477 +151.0
Water(g) 82.9 69.6 -13.3
Ash(g) 1 1.4 +0.4
Alcohol, ethyl(g) 0 - -
Protein(g) 9 9 -0.0
Total lipid (fat)(g) 4.2 0.4 -3.8
Fatty acids, total saturated(g) 0.8 0.1 -0.7
Fatty acids, total monounsaturated(g) 1.1 0.1 -1.1
Fatty acids, total polyunsaturated(g) 1.6 0.2 -1.5
Fatty acids, total trans(g) 0 0 +0.0
Carbohydrate, by difference(g) 2.9 19.5 +16.7
Fiber, total dietary(g) 0.9 7.9 +7.0
Sugars, total(g) 0.6 1.8 +1.2
Cholesterol(mg) 0 0 +0.0
Calcium, Ca(mg) 201 19 -182.0
Iron, Fe(mg) 1.6 3.3 +1.7
Magnesium, Mg(mg) 37 36 -1.0
Phosphorus, P(mg) 121 180 +59.0
Potassium, K(mg) 148 369 +221.0
Zinc, Zn(mg) 0.8 1.3 +0.4
Copper, Cu(mg) 0.2 0.3 +0.0
Manganese, Mn(mg) 0.6 0.5 -0.1
Selenium, Se(µg) 9.9 2.8 -7.1
Sodium, Na(mg) 12 238 +226.0
Vitamin A, IU(IU) 0 8 +8.0
Vitamin A, RAE(µg) 0 0 +0.0
Retinol(µg) 0 0 +0.0
Vitamin C, total ascorbic acid(mg) 0.2 1.5 +1.3
Vitamin D(µg) 0 0 +0.0
Vitamin E (alpha-tocopherol)(mg) 0 0.1 +0.1
Thiamin(mg) 0.1 0.2 +0.1
Riboflavin(mg) 0.1 0.1 +0.0
Niacin(mg) 0.1 1.1 +1.0
Pantothenic acid(mg) 0.1 0.6 +0.5
Vitamin B-6(mg) 0.1 0.2 +0.1
Folate, total(µg) 19 181 +162.0
Vitamin B-12(µg) 0 0 +0.0
Vitamin K (phylloquinone)(µg) 2.4 1.7 -0.7
Caffeine(mg) 0 - -
Theobromine(mg) 0 - -
Lutein + zeaxanthin(µg) 0 0 +0.0

Values are USDA standard reference data (SR Legacy), per 100 g. Both foods are compared on the same basis so the difference column is directly readable.

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