Lets compare vitamin content per 7 ounces of Pear nectar, canned, with added ascorbic acid vs Stewed Canned Tomatoes:
Pear nectar, canned, with added ascorbic acid has 3.4 times more Vitamin C than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain more Vitamin A, 23 times more Vitamin B1, 2.7 times more Vitamin B2, 5.6 times more Vitamin B3, 5.2 times more Vitamin B5 and 5 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Stewed Canned Ripe Red Tomatoes have similar amounts of Vitamin B6 per 7 oz.
Both Pear nectar, canned, with added ascorbic acid as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Pear nectar, canned, with added ascorbic acid vs Stewed Canned Tomatoes:
Stewed Canned Ripe Red Tomatoes contain 6.8 times more Calcium, 1.7 times more Copper, 5.1 times more Iron, 4 times more Magnesium, 2 times more Manganese, 6.7 times more Phosphorus, 15.9 times more Potassium, 55.3 times more Sodium and 2.4 times more Zinc than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Stewed Canned Ripe Red Tomatoes have similar amounts of Selenium and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Pear nectar, canned, with added ascorbic acid has 2.3 times more Energy, 2.5 times more Carbohydrate and 4.3 times more Sugars than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 1.7 times more Fiber and 8.3 times more Protein than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.