Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Apricots, dried, sulfured, stewed, without added sugar:
Cooked Ripe Red Tomatoes have 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.
While Apricots, dried, sulfured, stewed, without added sugar contain 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.
Both Cooked Ripe Red Tomatoes and Apricots, dried, sulfured, stewed, without added sugar have similar amounts of Vitamin B2 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Apricots, dried, sulfured, stewed, without added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Apricots, dried, sulfured, stewed, without added sugar:
Cooked Ripe Red Tomatoes have 1.3 times more Manganese and 1.2 times more Water than Apricots, dried, sulfured, stewed, without added sugar.
While Apricots, dried, sulfured, stewed, without added sugar contain 1.7 times more Calcium, 1.6 times more Copper, 1.4 times more Iron, 1.9 times more Potassium and 1.6 times more Selenium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Apricots, dried, sulfured, stewed, without added sugar have similar amounts of Magnesium, Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Apricots, dried, sulfured, stewed, without added sugar contain 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 Cooked Ripe Red Tomatoes as well as Apricots, dried, sulfured, stewed, without added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.