Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Apricots, canned, heavy syrup pack, without skin, solids and liquids:
Cooked Ripe Red Tomatoes have 1.9 times more Vitamin B1, 1.3 times more Vitamin B3, 1.4 times more Vitamin B5, 1.5 times more Vitamin B6, 6.5 times more Vitamin B9 and 8.1 times more Vitamin C than Apricots, canned, heavy syrup pack, without skin, solids and liquids.
While Apricots, canned, heavy syrup pack, without skin, solids and liquids contain 2.6 times more Vitamin A than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Apricots, canned, heavy syrup pack, without skin, solids and liquids have similar amounts of Vitamin B2 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Apricots, canned, heavy syrup pack, without skin, solids and liquids have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Apricots, canned, heavy syrup pack, without skin, solids and liquids:
Cooked Ripe Red Tomatoes have 1.2 times more Calcium, 1.6 times more Iron, 2.1 times more Manganese, 2.2 times more Phosphorus, 1.6 times more Potassium, 1.4 times more Zinc and 1.2 times more Water than Apricots, canned, heavy syrup pack, without skin, solids and liquids.
Both Cooked Ripe Red Tomatoes and Apricots, canned, heavy syrup pack, without skin, solids and liquids have similar amounts of Copper and Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 1.9 times more Protein than Apricots, canned, heavy syrup pack, without skin, solids and liquids.
While Apricots, canned, heavy syrup pack, without skin, solids and liquids contain 4.6 times more Energy, 5.3 times more Carbohydrate and 2.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Apricots, canned, heavy syrup pack, without skin, solids and liquids have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.