Lets compare vitamin content per 100 grams 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 100 g.
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 100 g.
Comparing minerals per 100 grams 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 100 g.
Both Pear nectar, canned, with added ascorbic acid as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
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 100 g.
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 100 g.