Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Baked Sweet Potato:
Cooked Ripe Red Tomatoes have 2.2 times more Vitamin B9 and 1.2 times more Vitamin K than Sweet Potato Baked in skin, flesh only.
While Sweet Potato Baked in skin, flesh only contains 40 times more Vitamin A, 3 times more Vitamin B1, 4.8 times more Vitamin B2, 2.8 times more Vitamin B3, 6.9 times more Vitamin B5, 3.6 times more Vitamin B6 and 1.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Sweet Potato Baked in skin, flesh only have similar amounts of Vitamin C per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Sweet Potato Baked in skin, flesh only have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Baked Sweet Potato:
Cooked Ripe Red Tomatoes have 1.2 times more Water than Sweet Potato Baked in skin, flesh only.
While Sweet Potato Baked in skin, flesh only contains 3.5 times more Calcium, 2.1 times more Copper, 3 times more Magnesium, 4.7 times more Manganese, 1.9 times more Phosphorus, 2.2 times more Potassium, 3.3 times more Sodium and 2.3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Sweet Potato Baked in skin, flesh only have similar amounts of Iron per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Sweet Potato Baked in skin, flesh only have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 2.6 times more Fructose than Sweet Potato Baked in skin, flesh only.
While Sweet Potato Baked in skin, flesh only contains 5 times more Energy, 5.2 times more Carbohydrate, 2.6 times more Sugars, 4.7 times more Fiber and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Sweet Potato Baked in skin, flesh only have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.