Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Canned Applesauce:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 1.4 times more Vitamin B1, 6.3 times more Vitamin B3, 3.1 times more Vitamin B5, 2.9 times more Vitamin B6, 4.3 times more Vitamin B9, 22.8 times more Vitamin C, 3.5 times more Vitamin E and 5.6 times more Vitamin K than Applesauce, canned with no added sugar.
While Applesauce, canned with no added sugar contains 1.4 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Applesauce, canned with no added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Canned Applesauce:
Cooked Ripe Red Tomatoes have 2.8 times more Calcium, 2.8 times more Copper, 3 times more Iron, 3 times more Magnesium, 4.2 times more Manganese, 5.6 times more Phosphorus, 2.9 times more Potassium and 4.7 times more Zinc than Applesauce, canned with no added sugar.
Both Cooked Ripe Red Tomatoes and Applesauce, canned with no added sugar have similar amounts of Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Applesauce, canned with no added sugar have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 5.6 times more Protein than Applesauce, canned with no added sugar.
While Applesauce, canned with no added sugar contains 2.3 times more Energy, 2.8 times more Carbohydrate, 3.8 times more Sugars, 4.5 times more Fructose and 1.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Applesauce, canned with no added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.