Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Figs Canned in Light Syrup:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 1.6 times more Vitamin B1, 1.2 times more Vitamin B3, 1.9 times more Vitamin B5, 6.5 times more Vitamin B9, 22.8 times more Vitamin C and 5.6 times more Vitamin E than Figs Canned in Light Syrup with Liquids.
While Figs Canned in Light Syrup with Liquids contain 1.7 times more Vitamin B2 and 1.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Figs Canned in Light Syrup with Liquids have similar amounts of Vitamin B6 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Figs Canned in Light Syrup with Liquids have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Figs Canned in Light Syrup:
Cooked Ripe Red Tomatoes have 2.3 times more Iron, 1.2 times more Manganese, 2.8 times more Phosphorus, 2.1 times more Potassium and 1.3 times more Zinc than Figs Canned in Light Syrup with Liquids.
While Figs Canned in Light Syrup with Liquids contain 2.5 times more Calcium and 1.4 times more Copper than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Figs Canned in Light Syrup with Liquids have similar amounts of Magnesium and Water per 100 g.
Both Cooked Ripe Red Tomatoes as well as Figs Canned in Light Syrup with Liquids have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 2.4 times more Protein than Figs Canned in Light Syrup with Liquids.
While Figs Canned in Light Syrup with Liquids contain 3.8 times more Energy, 4.5 times more Carbohydrate, 6.5 times more Sugars and 2.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Figs Canned in Light Syrup with Liquids have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.