Lets compare vitamin content per 5 ounces of Apricots vs Cooked Ripe Red Tomatoes:
Raw Apricots have 4 times more Vitamin A, 1.8 times more Vitamin B2, 1.9 times more Vitamin B5 and 1.6 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Vitamin B6, 1.4 times more Vitamin B9 and 2.3 times more Vitamin C than Raw Apricots.
Both Raw Apricots and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1, Vitamin B3 and Vitamin K per 5 oz.
Both Raw Apricots as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Apricots vs Cooked Ripe Red Tomatoes:
Raw Apricots have 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Iron and 1.4 times more Manganese than Raw Apricots.
Both Raw Apricots and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Copper, Magnesium, Phosphorus, Potassium and Water per 5 oz.
Both Raw Apricots as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Apricots have 2.7 times more Energy, 2.8 times more Carbohydrate, 3.7 times more Sugars, 2.9 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Fructose than Raw Apricots.
Both Raw Apricots as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.