Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Pear nectar, canned, with added ascorbic acid:
Cooked Ripe Red Tomatoes have 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 Cooked Ripe Red Tomatoes and Pear nectar, canned, with added ascorbic acid have similar amounts of Vitamin C per 100 g.
Both Cooked Ripe Red Tomatoes as well as Pear 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 Pear nectar, canned, with added ascorbic acid:
Cooked Ripe Red Tomatoes have 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 Cooked Ripe Red Tomatoes and Pear nectar, canned, with added ascorbic acid have similar amounts of Copper and Water per 100 g.
Both Cooked Ripe Red Tomatoes as well as Pear 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 8.6 times more Protein than Pear nectar, canned, with added ascorbic acid.
While Pear nectar, canned, with added ascorbic acid contains 3.3 times more Energy, 3.9 times more Carbohydrate and 6.1 times more Sugars than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pear nectar, canned, with added ascorbic acid have similar amounts of Fiber per 100 g.
Both Cooked Ripe Red Tomatoes as well as Pear nectar, canned, with added ascorbic acid have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.