Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Canned With Sucralose Guava Nectar:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 7.2 times more Vitamin B1, 4.4 times more Vitamin B2, 3.1 times more Vitamin B3, 8.8 times more Vitamin B6, 3.3 times more Vitamin B9, 9.3 times more Vitamin E and 2.8 times more Vitamin K than Canned With Sucralose Guava Nectar.
Both Cooked Ripe Red Tomatoes and Canned With Sucralose Guava Nectar have similar amounts of Vitamin C per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Canned With Sucralose Guava Nectar have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Canned With Sucralose Guava Nectar:
Cooked Ripe Red Tomatoes have 1.4 times more Calcium, 3 times more Copper, 1.3 times more Iron, 4.5 times more Magnesium, 1.8 times more Manganese, 9.3 times more Phosphorus, 6.6 times more Potassium and 7 times more Zinc than Canned With Sucralose Guava Nectar.
Both Cooked Ripe Red Tomatoes and Canned With Sucralose Guava Nectar have similar amounts of Water per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Canned With Sucralose Guava Nectar have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Ripe Red Tomatoes have 3.2 times more Protein than Canned With Sucralose Guava Nectar.
While Canned With Sucralose Guava Nectar contains 2.7 times more Energy, 3.3 times more Carbohydrate, 4.1 times more Sugars and 1.7 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Canned With Sucralose Guava Nectar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.