Lets compare vitamin content per 100 grams of Apricot nectar, canned, with added ascorbic acid vs Avocados:
Apricot nectar, canned, with added ascorbic acid has 2.3 times more Vitamin A and 3 times more Vitamin C than Raw Avocados.
While Raw Avocados contain 8.7 times more Vitamin B2, 11.6 times more Vitamin B3, 34.8 times more Vitamin B5, 6.9 times more Vitamin B6, 81 times more Vitamin B9, 5 times more Vitamin E and 17.5 times more Vitamin K than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid and Raw Avocados have similar amounts of Vitamin B1 per 100 g.
Both Apricot nectar, canned, with added ascorbic acid as well as Raw Avocados have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Apricot nectar, canned, with added ascorbic acid vs Avocados:
Raw Avocados contain 10 times more Copper, 5.5 times more Iron, 5.8 times more Magnesium, 7.9 times more Manganese, 10.4 times more Phosphorus, 7.2 times more Potassium and 21.3 times more Zinc than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid and Raw Avocados have similar amounts of Calcium and Water per 100 g.
Both Apricot nectar, canned, with added ascorbic acid as well as Raw Avocados have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Apricot nectar, canned, with added ascorbic acid has 1.6 times more Carbohydrate, 19.4 times more Sugars and 37.4 times more Fructose than Raw Avocados.
While Raw Avocados contain 2.9 times more Energy, 32.6 times more Fat, 64.4 times more Saturated Fat, more Omega 3, 19.2 times more Omega 6, 67 times more Fiber and 11.8 times more Protein than Apricot nectar, canned, with added ascorbic acid.
Both Apricot nectar, canned, with added ascorbic acid as well as Raw Avocados have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.