Lets compare vitamin content per 100 grams of Peach nectar, canned, with added ascorbic acid vs Cooked Ripe Red Tomatoes:
Peach nectar, canned, with added ascorbic acid has 1.7 times more Vitamin B1 and 1.3 times more Vitamin C than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.7 times more Vitamin B3, 2.6 times more Vitamin B5, 2.1 times more Vitamin B6 and 13 times more Vitamin B9 than Peach nectar, canned, with added ascorbic acid.
Both Peach nectar, canned, with added ascorbic acid and Cooked Ripe Red Tomatoes have similar amounts of Vitamin A, Vitamin B2 and Vitamin E per 100 g.
Both Peach nectar, canned, with added ascorbic acid as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Peach nectar, canned, with added ascorbic acid vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 1.8 times more Calcium, 4.2 times more Copper, 9.7 times more Iron, 1.8 times more Magnesium, 7.5 times more Manganese, 5.6 times more Phosphorus, 4.4 times more Potassium and 7 times more Zinc than Peach nectar, canned, with added ascorbic acid.
Both Peach nectar, canned, with added ascorbic acid and Cooked Ripe Red Tomatoes have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Peach nectar, canned, with added ascorbic acid has 2.8 times more Energy, 28.5 times more Omega 3, 3 times more Carbohydrate, 4.5 times more Sugars and 4.1 times more Fructose than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 7 times more Fiber and 4.5 times more Protein than Peach nectar, canned, with added ascorbic acid.
Both Peach 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 100 g.