Lets compare vitamin content per 14 ounces of Tomato Sauce vs Baked Red Potatoes:
Canned Tomato Sauce no Salt has 22 times more Vitamin A, 1.3 times more Vitamin B2 and 18 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3 times more Vitamin B1, 1.6 times more Vitamin B3, 2.2 times more Vitamin B6, 3 times more Vitamin B9 and 1.8 times more Vitamin C than Canned Tomato Sauce no Salt.
Both Canned Tomato Sauce no Salt and Baked Whole Red Potatoes have similar amounts of Vitamin B5 and Vitamin K per 14 oz.
Both Canned Tomato Sauce no Salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Tomato Sauce vs Baked Red Potatoes:
Canned Tomato Sauce no Salt has 1.6 times more Calcium and 1.4 times more Iron than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Copper, 1.9 times more Magnesium, 1.5 times more Manganese, 2.7 times more Phosphorus, 1.8 times more Potassium and 1.8 times more Zinc than Canned Tomato Sauce no Salt.
Both Canned Tomato Sauce no Salt and Baked Whole Red Potatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Tomato Sauce no Salt has 2.5 times more Sugars and 3.8 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.6 times more Energy, 3.7 times more Carbohydrate and 1.9 times more Protein than Canned Tomato Sauce no Salt.
Both Canned Tomato Sauce no Salt and Baked Whole Red Potatoes have similar amounts of Fiber per 14 oz.
Both Canned Tomato Sauce no Salt as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.