Lets compare vitamin content per 14 ounces of Baked Potato Flesh with Salt vs Cooked Ripe Red Tomatoes:
Baked Potatoes Flesh with Salt have 2.9 times more Vitamin B1, 2.6 times more Vitamin B3, 4.3 times more Vitamin B5 and 3.8 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.4 times more Vitamin B9, 1.8 times more Vitamin C, 14 times more Vitamin E and 9.3 times more Vitamin K than Baked Potatoes Flesh with Salt.
Both Baked Potatoes Flesh with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 14 oz.
Both Baked Potatoes Flesh with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Potato Flesh with Salt vs Cooked Ripe Red Tomatoes:
Baked Potatoes Flesh with Salt have 2.9 times more Copper, 2.8 times more Magnesium, 1.5 times more Manganese, 1.8 times more Phosphorus, 1.8 times more Potassium, 21.9 times more Sodium and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Calcium, 1.9 times more Iron and 1.3 times more Water than Baked Potatoes Flesh with Salt.
Both Baked Potatoes Flesh with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Potatoes Flesh with Salt have 5.2 times more Energy, 5.4 times more Carbohydrate, 2.1 times more Fiber and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Sugars than Baked Potatoes Flesh with Salt.
Both Baked Potatoes Flesh with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.