Lets compare vitamin content per 7 ounces of Apricots, dehydrated (low-moisture), sulfured, stewed vs Cooked Ripe Red Tomatoes:
Apricots, dehydrated (low-moisture), sulfured, stewed have 9.2 times more Vitamin A, 3 times more Vitamin B2, 3.1 times more Vitamin B3, 3.6 times more Vitamin B5 and 2 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.8 times more Vitamin B1, 6.5 times more Vitamin B9 and 3.2 times more Vitamin C than Apricots, dehydrated (low-moisture), sulfured, stewed.
Both Apricots, dehydrated (low-moisture), sulfured, stewed as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Apricots, dehydrated (low-moisture), sulfured, stewed vs Cooked Ripe Red Tomatoes:
Apricots, dehydrated (low-moisture), sulfured, stewed have 2.2 times more Calcium, 3 times more Copper, 3.6 times more Iron, 2.8 times more Magnesium, 1.4 times more Manganese, 2.2 times more Phosphorus, 3.3 times more Potassium and 2.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Water than Apricots, dehydrated (low-moisture), sulfured, stewed.
Comparison of macro-nutrients per 7 ounces:
Apricots, dehydrated (low-moisture), sulfured, stewed have 7 times more Energy, 8.1 times more Carbohydrate and 2 times more Protein than Cooked Ripe Red Tomatoes.
Both Apricots, dehydrated (low-moisture), sulfured, stewed as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.