Lets compare vitamin content per 14 ounces of Baked Frozen Sweet Potato with Salt vs Cooked Ripe Red Tomatoes:
Baked Frozen Sweet Potato with Salt has 34.2 times more Vitamin A, 1.8 times more Vitamin B1, 2.5 times more Vitamin B2, 4.3 times more Vitamin B5, 2.4 times more Vitamin B6 and 1.7 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.5 times more Vitamin C than Baked Frozen Sweet Potato with Salt.
Both Baked Frozen Sweet Potato with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 14 oz.
Both Baked Frozen Sweet Potato 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 Frozen Sweet Potato with Salt vs Cooked Ripe Red Tomatoes:
Baked Frozen Sweet Potato with Salt has 3.2 times more Calcium, 2.4 times more Copper, 2.3 times more Magnesium, 6.3 times more Manganese, 1.6 times more Phosphorus, 1.7 times more Potassium, 22.2 times more Sodium and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Iron and 1.3 times more Water than Baked Frozen Sweet Potato with Salt.
Both Baked Frozen Sweet Potato with Salt and Cooked Ripe Red Tomatoes have similar amounts of Selenium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Frozen Sweet Potato with Salt has 5.6 times more Energy, 5.8 times more Carbohydrate, 2.6 times more Fiber and 1.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Baked Frozen Sweet Potato 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.