Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Tomatoes in Juice:
Baked Whole White Potatoes have 2.1 times more Vitamin B3, 3.3 times more Vitamin B5, 1.9 times more Vitamin B6 and 4.8 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice.
While Canned Red Ripe Tomatoes in Tomato Juice contain 22 times more Vitamin A, 12 times more Vitamin B1, 1.3 times more Vitamin B2 and 14.8 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Red Ripe Tomatoes in Tomato Juice have similar amounts of Vitamin C and Vitamin K per 14 oz.
Both Baked Whole White Potatoes as well as Canned Red Ripe Tomatoes in Tomato Juice have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Tomatoes in Juice:
Baked Whole White Potatoes have 2.4 times more Copper, 2.7 times more Magnesium, 2.8 times more Manganese, 4.4 times more Phosphorus, 2.8 times more Potassium and 2.9 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice.
While Canned Red Ripe Tomatoes in Tomato Juice contain 3.3 times more Calcium, 1.4 times more Selenium and 1.3 times more Water than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Red Ripe Tomatoes in Tomato Juice have similar amounts of Iron per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 5.8 times more Energy, 6.1 times more Carbohydrate and 2.7 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice.
While Canned Red Ripe Tomatoes in Tomato Juice contain 1.7 times more Sugars and 3.6 times more Fructose than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Red Ripe Tomatoes in Tomato Juice have similar amounts of Fiber per 14 oz.
Both Baked Whole White Potatoes as well as Canned Red Ripe Tomatoes in Tomato Juice have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.