Lets compare vitamin content per 5 ounces of Microwave Cooked Apples no skin vs Stewed Canned Tomatoes:
Microwave cooked raw apples without skin have 2.7 times more Vitamin B6 than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 4.5 times more Vitamin A, 2.7 times more Vitamin B1, 3.2 times more Vitamin B2, 11.7 times more Vitamin B3, 2.5 times more Vitamin B5, 5 times more Vitamin B9, 26.3 times more Vitamin C, 16.6 times more Vitamin E and 3.4 times more Vitamin K than Microwave cooked raw apples without skin.
Both Microwave cooked raw apples without skin as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Microwave Cooked Apples no skin vs Stewed Canned Tomatoes:
Microwave cooked raw apples without skin have 2.4 times more Manganese than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 6.8 times more Calcium, 2.4 times more Copper, 7.8 times more Iron, 4 times more Magnesium, 2.5 times more Phosphorus, 2.2 times more Potassium, 2 times more Selenium, 221 times more Sodium and 4.3 times more Zinc than Microwave cooked raw apples without skin.
Both Microwave cooked raw apples without skin and Stewed Canned Ripe Red Tomatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Microwave cooked raw apples without skin have 2.2 times more Energy, 7 times more Omega 3, 2.3 times more Carbohydrate, 3.3 times more Sugars and 2.8 times more Fiber than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 3.3 times more Protein than Microwave cooked raw apples without skin.
Both Microwave cooked raw apples without skin as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.