Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Apricots:
Cooked Ripe Red Tomatoes have 1.5 times more Vitamin B6, 1.4 times more Vitamin B9 and 2.3 times more Vitamin C than Raw Apricots.
While Raw Apricots contain 4 times more Vitamin A, 1.8 times more Vitamin B2, 1.9 times more Vitamin B5 and 1.6 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Apricots have similar amounts of Vitamin B1, Vitamin B3 and Vitamin K per 100 g.
Both Cooked Ripe Red Tomatoes as well as Raw Apricots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Apricots:
Cooked Ripe Red Tomatoes have 1.7 times more Iron, 1.4 times more Manganese and 1.2 times more Phosphorus than Raw Apricots.
While Raw Apricots contain 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Apricots have similar amounts of Calcium, Copper, Magnesium, Potassium and Water per 100 g.
Both Cooked Ripe Red Tomatoes as well as Raw Apricots have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 1.4 times more Fructose than Raw Apricots.
While Raw Apricots contain 2.7 times more Energy, 2.8 times more Carbohydrate, 3.7 times more Sugars, 2.9 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Apricots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.