Lets compare vitamin content per 100 grams of Apricots, dried, sulfured, stewed, without added sugar vs Cooked Ripe Red Tomatoes:
Apricots, dried, sulfured, stewed, without added sugar have 2.7 times more Vitamin A, 1.7 times more Vitamin B3, 1.6 times more Vitamin B5 and 2.7 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 7.2 times more Vitamin B1, 1.5 times more Vitamin B6, 4.3 times more Vitamin B9, 76 times more Vitamin C and 2.5 times more Vitamin K than Apricots, dried, sulfured, stewed, without added sugar.
Both Apricots, dried, sulfured, stewed, without added sugar and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 100 g.
Both Apricots, dried, sulfured, stewed, without 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, without added sugar vs Cooked Ripe Red Tomatoes:
Apricots, dried, sulfured, stewed, without added sugar have 1.7 times more Calcium, 1.6 times more Copper, 1.4 times more Iron, 1.2 times more Magnesium, 1.9 times more Potassium and 1.6 times more Selenium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Manganese than Apricots, dried, sulfured, stewed, without added sugar.
Both Apricots, dried, sulfured, stewed, without added sugar and Cooked Ripe Red Tomatoes have similar amounts of Phosphorus, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Apricots, dried, sulfured, stewed, without added sugar have 4.7 times more Energy, 5.5 times more Carbohydrate, 7.9 times more Sugars, 3.7 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Apricots, dried, sulfured, stewed, without added sugar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.