Lets compare vitamin content per 14 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt vs Tomatoes:
Cooked Sweet Potato, Boiled, Without Skin with Salt has 18.7 times more Vitamin A, 1.5 times more Vitamin B1, 2.5 times more Vitamin B2, 6.5 times more Vitamin B5, 2.1 times more Vitamin B6, 2.9 times more Vitamin B7 and 1.7 times more Vitamin E than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.5 times more Vitamin B9 and 3.8 times more Vitamin K than Cooked Sweet Potato, Boiled, Without Skin with Salt.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Raw Ripe Red Tomatoes have similar amounts of Vitamin B3 and Vitamin C per 14 oz.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Sweet Potato, Boiled, Without Skin with Salt vs Tomatoes:
Cooked Sweet Potato, Boiled, Without Skin with Salt has 2.7 times more Calcium, 1.6 times more Copper, 2.7 times more Iron, 1.6 times more Magnesium, 2.3 times more Manganese, 1.3 times more Phosphorus and 52.6 times more Sodium than Raw Ripe Red Tomatoes.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Raw Ripe Red Tomatoes have similar amounts of Potassium, Zinc and Water per 14 oz.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Sweet Potato, Boiled, Without Skin with Salt has 4.2 times more Energy, 4.6 times more Carbohydrate, 2.2 times more Sugars, 2.1 times more Fiber and 1.6 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.2 times more Fructose than Cooked Sweet Potato, Boiled, Without Skin with Salt.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.