Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Apricot nectar, canned, with added ascorbic acid:
Cooked Ripe Red Tomatoes have 1.5 times more Vitamin A, 1.5 times more Vitamin B2, 3.5 times more Vitamin B3, 3.2 times more Vitamin B5, 2.1 times more Vitamin B6, 13 times more Vitamin B9, 1.4 times more Vitamin E and 2.3 times more Vitamin K than Apricot nectar, canned, with added ascorbic acid.
While Apricot nectar, canned, with added ascorbic acid contains 1.7 times more Vitamin B1 and 1.3 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Apricot nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Apricot nectar, canned, with added ascorbic acid:
Cooked Ripe Red Tomatoes have 3.9 times more Copper, 6.8 times more Iron, 1.8 times more Magnesium, 5.8 times more Manganese, 5.6 times more Phosphorus, 3.3 times more Potassium and 4.7 times more Zinc than Apricot nectar, canned, with added ascorbic acid.
Both Cooked Ripe Red Tomatoes and Apricot nectar, canned, with added ascorbic acid have similar amounts of Calcium and Water per 100 g.
Both Cooked Ripe Red Tomatoes as well as Apricot nectar, canned, with added ascorbic acid have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 7 times more Fiber and 5.6 times more Protein than Apricot nectar, canned, with added ascorbic acid.
While Apricot nectar, canned, with added ascorbic acid contains 3.1 times more Energy, 3.4 times more Carbohydrate, 5.1 times more Sugars and 3.4 times more Fructose than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Apricot nectar, canned, with added ascorbic acid have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.