Lets compare vitamin content per 14 ounces of Boiled Potato Flesh, Cooked In Skin vs Tomatoes in Juice with Salt:
Boiled Potato Flesh, Cooked In Skin without Salt has 2 times more Vitamin B3, 4.4 times more Vitamin B5, 2.7 times more Vitamin B6 and 1.3 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Vitamin A, 5.4 times more Vitamin B1, 2.8 times more Vitamin B2 and 59 times more Vitamin E than Boiled Potato Flesh, Cooked In Skin without Salt.
Both Boiled Potato Flesh, Cooked In Skin without Salt and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin C and Vitamin K per 14 oz.
Both Boiled Potato Flesh, Cooked In Skin without Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Potato Flesh, Cooked In Skin vs Tomatoes in Juice with Salt:
Boiled Potato Flesh, Cooked In Skin without Salt has 3.6 times more Copper, 9.7 times more Fluoride, 2.2 times more Magnesium, 2 times more Manganese, 2.6 times more Phosphorus, 2 times more Potassium and 2.5 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 6.6 times more Calcium, 1.8 times more Iron, 2.3 times more Selenium and 28.8 times more Sodium than Boiled Potato Flesh, Cooked In Skin without Salt.
Both Boiled Potato Flesh, Cooked In Skin without Salt and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Potato Flesh, Cooked In Skin without Salt has 5.4 times more Energy, 5.8 times more Carbohydrate and 2.4 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.8 times more Sugars and 4.5 times more Fructose than Boiled Potato Flesh, Cooked In Skin without Salt.
Both Boiled Potato Flesh, Cooked In Skin without Salt and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Fiber per 14 oz.
Both Boiled Potato Flesh, Cooked In Skin without Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.