Nutrient Comparison: Baked Red Potatoes VS Tomatoes in Juice with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Tomatoes in Juice with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Tomatoes in Juice with Salt:
- 14 ounces of Baked Red Potatoes have 2.2 times more Vitamin B3, 2.9 times more Vitamin B5, 1.9 times more Vitamin B6 and 3.4 times more Vitamin B9 than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 20 times more Vitamin A, 8 times more Vitamin B1 and 7.4 times more Vitamin E than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Tomatoes in Juice with Salt provide similar amounts of Vitamin B2, Vitamin C and Vitamin K per 14 ounces.
- 14 ounces of Baked Red Potatoes have insufficient amounts of Vitamin A and Vitamin E
- Both Baked Whole Red Potatoes as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Tomatoes in Juice with Salt:
- 14 ounces of Baked Red Potatoes have 3.3 times more Copper, 1.2 times more Iron, 2.8 times more Magnesium, 2.5 times more Manganese, 4.2 times more Phosphorus, 2.9 times more Potassium and 3.3 times more Zinc than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 3.7 times more Calcium and 9.6 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Tomatoes in Juice with Salt contain similar levels of Water per 14 ounces.
- 14 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
- 14 ounces of Tomatoes in Juice with Salt lack sufficient amounts of Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Red Potatoes have 5.4 times more Energy, 5.6 times more Carbohydrate and 2.9 times more Protein than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.8 times more Sugars than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Tomatoes in Juice with Salt offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Energy and Protein
- Both Baked Whole Red Potatoes as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.