Lets compare vitamin content per 7 ounces of Pear nectar, canned, with added ascorbic acid vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain more Vitamin A, 18 times more Vitamin B1, 1.7 times more Vitamin B2, 4.2 times more Vitamin B3, 5.9 times more Vitamin B5, 5.6 times more Vitamin B6 and 13 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Cooked Ripe Red Tomatoes have similar amounts of Vitamin C per 7 oz.
Both Pear nectar, canned, with added ascorbic acid as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Pear nectar, canned, with added ascorbic acid vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 2.2 times more Calcium, 2.6 times more Iron, 3 times more Magnesium, 3.5 times more Manganese, 9.3 times more Phosphorus, 16.8 times more Potassium and 2 times more Zinc than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Cooked Ripe Red Tomatoes have similar amounts of Copper and Water per 7 oz.
Both Pear nectar, canned, with added ascorbic acid as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Pear nectar, canned, with added ascorbic acid has 3.3 times more Energy, 3.9 times more Carbohydrate and 6.1 times more Sugars than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8.6 times more Protein than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Cooked Ripe Red Tomatoes have similar amounts of Fiber per 7 oz.
Both Pear nectar, canned, with added ascorbic acid as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.