Tofu, soft, prepared with calcium sulfate and… vs. MORI-NU, Tofu, silken, firm vs. SILK Coffee, soymilk
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Tofu, soft, prepared with calcium sulfate and… has the most protein of the foods compared, at 7.2 g per 100g.
| Nutrient | Tofu, soft, prepared with calcium… | MORI-NU, Tofu, silken, firm | SILK Coffee, soymilk |
|---|---|---|---|
| Protein | 7.2 G | 6.9 G | 2.1 G |
| Total lipid (fat) | 3.7 G | 2.7 G | 1.4 G |
| Carbohydrate, by difference | 1.2 G | 2.4 G | 10.3 G |
| Energy | 61 KCAL | 62 KCAL | 62 KCAL |
| Total Sugars | 0.7 G | 1.3 G | 9.5 G |
| Fiber, total dietary | 0.2 G | 0.1 G | 0 G |
| Calcium, Ca | 111 MG | 32 MG | 123 MG |
| Iron, Fe | 1.1 MG | 1 MG | 0 MG |
| Potassium, K | 120 MG | 194 MG | 132 MG |
| Sodium, Na | 8 MG | 36 MG | 41 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | - |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.53 G | 0.41 G | 0.21 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.