Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Peaches, dehydrated (low-moisture), sulfured, stewed:
Cooked Ripe Red Tomatoes have 4.5 times more Vitamin B1, 1.5 times more Vitamin B6, 4.3 times more Vitamin B9 and 3.4 times more Vitamin C than Peaches, dehydrated (low-moisture), sulfured, stewed.
While Peaches, dehydrated (low-moisture), sulfured, stewed contain 2.7 times more Vitamin B2, 3.8 times more Vitamin B3 and 2.8 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Peaches, dehydrated (low-moisture), sulfured, stewed have similar amounts of Vitamin A per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Peaches, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Peaches, dehydrated (low-moisture), sulfured, stewed:
Cooked Ripe Red Tomatoes have 1.5 times more Water than Peaches, dehydrated (low-moisture), sulfured, stewed.
While Peaches, dehydrated (low-moisture), sulfured, stewed contain 1.5 times more Calcium, 2.7 times more Copper, 3.3 times more Iron, 2.6 times more Magnesium, 1.6 times more Manganese, 2.4 times more Phosphorus, 2.5 times more Potassium and 2.3 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 5 ounces:
Peaches, dehydrated (low-moisture), sulfured, stewed contain 7.4 times more Energy, 4.7 times more Omega 6, 8.5 times more Carbohydrate and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Peaches, dehydrated (low-moisture), sulfured, stewed have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.