Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Canned Guava Nectar with Vitamin C:
Cooked Ripe Red Tomatoes have 12 times more Vitamin B1, 7.3 times more Vitamin B2, 3.1 times more Vitamin B3, 1.6 times more Vitamin B5, 7.9 times more Vitamin B6, 4.3 times more Vitamin B9, 11.2 times more Vitamin E and 2.8 times more Vitamin K than Canned Guava Nectar with Vitamin C.
Both Cooked Ripe Red Tomatoes and Canned Guava Nectar with Vitamin C have similar amounts of Vitamin C per 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Canned Guava Nectar with Vitamin C:
Cooked Ripe Red Tomatoes have 1.4 times more Calcium, 4.4 times more Copper, 1.8 times more Iron, 4.5 times more Magnesium, 1.8 times more Manganese, 14 times more Phosphorus, 5.6 times more Potassium and 4.7 times more Zinc than Canned Guava Nectar with Vitamin C.
Both Cooked Ripe Red Tomatoes and Canned Guava Nectar with Vitamin C have similar amounts of Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Ripe Red Tomatoes have 10.6 times more Protein than Canned Guava Nectar with Vitamin C.
While Canned Guava Nectar with Vitamin C contains 3.5 times more Energy, 4.1 times more Carbohydrate, 5.2 times more Sugars, 4.4 times more Fructose and 1.4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Canned Guava Nectar with Vitamin C have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 7 oz.