Lets compare vitamin content per 5 ounces of Peaches, dried, sulfured, stewed, without added sugar vs Cooked Ripe Red Tomatoes:
Peaches, dried, sulfured, stewed, without added sugar have 2.9 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.4 times more Vitamin A, 7.2 times more Vitamin B1, 2.1 times more Vitamin B6, more Vitamin B9, 6.2 times more Vitamin C and 9.3 times more Vitamin E than Peaches, dried, sulfured, stewed, without added sugar.
Both Peaches, dried, sulfured, stewed, without added sugar and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 5 oz.
Both Peaches, dried, sulfured, stewed, without added sugar 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 Peaches, dried, sulfured, stewed, without added sugar vs Cooked Ripe Red Tomatoes:
Peaches, dried, sulfured, stewed, without added sugar have 1.6 times more Copper, 1.9 times more Iron, 1.4 times more Magnesium, 1.4 times more Phosphorus, 1.5 times more Potassium and 1.3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Peaches, dried, sulfured, stewed, without added sugar and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Manganese and Water per 5 oz.
Both Peaches, dried, sulfured, stewed, without added sugar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Peaches, dried, sulfured, stewed, without added sugar have 4.3 times more Energy, 4.9 times more Carbohydrate, 6.8 times more Sugars, 3.9 times more Fiber and 1.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Peaches, dried, sulfured, stewed, without added sugar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.