Nutrient Comparison: Tomatoes in Juice with Salt VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomatoes in Juice with Salt versus 14 oz of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tomatoes in Juice with Salt vs Baked Potato Skin:
- 14 ounces of Tomatoes in Juice with Salt have 20 times more Vitamin A, 4.7 times more Vitamin B1, 14.8 times more Vitamin E and 1.5 times more Vitamin K than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 1.9 times more Vitamin B2, 4.3 times more Vitamin B3, 7.3 times more Vitamin B5, 5.5 times more Vitamin B6 and 2.8 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Baked Potato Skin provide similar amounts of Vitamin C per 14 ounces.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomatoes in Juice with Salt vs Baked Potato Skin:
- 14 ounces of Tomatoes in Juice with Salt have 5.5 times more Sodium and 2 times more Water than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 15.7 times more Copper, 12.4 times more Iron, 4.3 times more Magnesium, 9.1 times more Manganese, 5.9 times more Phosphorus, 3 times more Potassium and 4.1 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Baked Potato Skin contain similar levels of Calcium per 14 ounces.
- 14 ounces of Tomatoes in Juice with Salt lack sufficient amounts of Zinc
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Baked Potato Skin lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomatoes in Juice with Salt have 1.8 times more Sugars than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 12.4 times more Energy, 13.3 times more Carbohydrate, 4.2 times more Fiber and 5.4 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Energy and Protein
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.