Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Jams and preserves, apricot:
Cooked Ripe Red Tomatoes have 2.4 times more Vitamin A, more Vitamin B1, 14.8 times more Vitamin B3, 6.5 times more Vitamin B5, 4 times more Vitamin B6, 13 times more Vitamin B9, 2.6 times more Vitamin C, 4.3 times more Vitamin E and more Vitamin K than Jams and preserves, apricot.
Both Cooked Ripe Red Tomatoes and Jams and preserves, apricot have similar amounts of Vitamin B2 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Jams and preserves, apricot have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Jams and preserves, apricot:
Cooked Ripe Red Tomatoes have 1.4 times more Iron, 2.3 times more Magnesium, 2.6 times more Manganese, 9.3 times more Phosphorus, 2.8 times more Potassium, 2.3 times more Zinc and 2.7 times more Water than Jams and preserves, apricot.
While Jams and preserves, apricot contain 1.8 times more Calcium, 1.3 times more Copper, 4 times more Selenium and 3.6 times more Sodium than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 2.3 times more Fiber and 1.4 times more Protein than Jams and preserves, apricot.
While Jams and preserves, apricot contain 13.4 times more Energy, 16.1 times more Carbohydrate and 17.4 times more Sugars than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Jams and preserves, apricot have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.