Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Pears, dried, sulfured, stewed, with added sugar:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 9 times more Vitamin B1, 1.6 times more Vitamin B3, 1.8 times more Vitamin B5, 2.4 times more Vitamin B6, more Vitamin B9 and 6 times more Vitamin C than Pears, dried, sulfured, stewed, with added sugar.
Both Cooked Ripe Red Tomatoes and Pears, dried, sulfured, stewed, with added sugar have similar amounts of Vitamin B2 per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Pears, dried, sulfured, stewed, with added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Pears, dried, sulfured, stewed, with added sugar:
Cooked Ripe Red Tomatoes have 1.5 times more Water than Pears, dried, sulfured, stewed, with added sugar.
While Pears, dried, sulfured, stewed, with added sugar contain 1.4 times more Calcium, 2.3 times more Copper, 1.4 times more Iron, 1.7 times more Magnesium, 1.4 times more Manganese, 4.8 times more Selenium and 1.3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pears, dried, sulfured, stewed, with added sugar have similar amounts of Phosphorus and Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pears, dried, sulfured, stewed, with added sugar contain 7.8 times more Energy, 9.3 times more Carbohydrate and 8.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pears, dried, sulfured, stewed, with added sugar have similar amounts of Protein per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Pears, dried, sulfured, stewed, with added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.