Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Canned Mango Nectar:
Cooked Ripe Red Tomatoes have 12 times more Vitamin B1, 7.3 times more Vitamin B2, 6.7 times more Vitamin B3, 1.8 times more Vitamin B5, 5.3 times more Vitamin B6, 1.9 times more Vitamin B9, 1.5 times more Vitamin C, 2.7 times more Vitamin E and 3.5 times more Vitamin K than Canned Mango Nectar.
While Canned Mango Nectar contains 1.5 times more Vitamin A than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Canned Mango Nectar have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Canned Mango Nectar:
Cooked Ripe Red Tomatoes have 5 times more Copper, 1.9 times more Iron, 3 times more Magnesium, 3.8 times more Manganese, 14 times more Phosphorus, 9.1 times more Potassium and 7 times more Zinc than Canned Mango Nectar.
While Canned Mango Nectar contains 1.5 times more Calcium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Mango Nectar have similar amounts of Water per 100 g.
Both Cooked Ripe Red Tomatoes as well as Canned Mango Nectar have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 2.3 times more Fiber and 8.6 times more Protein than Canned Mango Nectar.
While Canned Mango Nectar contains 2.8 times more Energy, 3.3 times more Carbohydrate, 5 times more Sugars and 4.2 times more Fructose than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Canned Mango Nectar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.