Lets compare vitamin content per 100 grams of Apricots, dried, sulfured, stewed, with added sugar vs Cooked Ripe Red Tomatoes:
Apricots, dried, sulfured, stewed, with added sugar have 4.5 times more Vitamin A, 1.2 times more Vitamin B2, 1.6 times more Vitamin B3, 1.5 times more Vitamin B5 and 1.3 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 7.2 times more Vitamin B1, more Vitamin B9 and 16.3 times more Vitamin C than Apricots, dried, sulfured, stewed, with added sugar.
Both Apricots, dried, sulfured, stewed, with added sugar 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 Apricots, dried, sulfured, stewed, with added sugar vs Cooked Ripe Red Tomatoes:
Apricots, dried, sulfured, stewed, with added sugar have 1.4 times more Calcium, 1.8 times more Copper, 2.2 times more Iron, 1.7 times more Magnesium, 1.4 times more Phosphorus, 2 times more Potassium and 1.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Water than Apricots, dried, sulfured, stewed, with added sugar.
Both Apricots, dried, sulfured, stewed, with added sugar and Cooked Ripe Red Tomatoes have similar amounts of Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Apricots, dried, sulfured, stewed, with added sugar have 6.3 times more Energy, 7.3 times more Carbohydrate, 5.9 times more Fiber and 1.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Apricots, dried, sulfured, stewed, with added sugar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.