Lets compare vitamin content per 100 grams of Apples, dehydrated (low moisture), sulfured, stewed vs Cooked Ripe Red Tomatoes:
Apples, dehydrated (low moisture), sulfured, stewed have 1.3 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 4.5 times more Vitamin B1, 3.8 times more Vitamin B3, 1.6 times more Vitamin B5, 1.5 times more Vitamin B6, more Vitamin B9 and 38 times more Vitamin C than Apples, dehydrated (low moisture), sulfured, stewed.
Both Apples, dehydrated (low moisture), sulfured, stewed as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Apples, dehydrated (low moisture), sulfured, stewed vs Cooked Ripe Red Tomatoes:
Apples, dehydrated (low moisture), sulfured, stewed have 2.4 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.8 times more Calcium, 1.3 times more Copper, 1.6 times more Iron, 1.8 times more Magnesium, 3.9 times more Manganese, 2.3 times more Phosphorus, 1.6 times more Potassium and 2.3 times more Zinc than Apples, dehydrated (low moisture), sulfured, stewed.
Both Apples, dehydrated (low moisture), sulfured, stewed and Cooked Ripe Red Tomatoes have similar amounts of Water per 100 g.
Both Apples, dehydrated (low moisture), sulfured, stewed as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Apples, dehydrated (low moisture), sulfured, stewed have 4.1 times more Energy, 5 times more Carbohydrate and 3.7 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.4 times more Protein than Apples, dehydrated (low moisture), sulfured, stewed.
Both Apples, dehydrated (low moisture), sulfured, stewed as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.