Lets compare vitamin content per 1 kilogram of Baked Potato Skin vs Stewed Canned Tomatoes:
Baked Potato Skin has 2.7 times more Vitamin B1, 3 times more Vitamin B2, 4.3 times more Vitamin B3, 7.5 times more Vitamin B5, 36.1 times more Vitamin B6, 4.4 times more Vitamin B9 and 1.7 times more Vitamin C than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 9 times more Vitamin A, 20.8 times more Vitamin E and 1.4 times more Vitamin K than Baked Potato Skin.
Both Baked Potato Skin as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Potato Skin vs Stewed Canned Tomatoes:
Baked Potato Skin has 7.3 times more Copper, 5.3 times more Iron, 3.6 times more Magnesium, 10.4 times more Manganese, 5.1 times more Phosphorus, 2.8 times more Potassium and 2.9 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 10.5 times more Sodium and 1.9 times more Water than Baked Potato Skin.
Both Baked Potato Skin and Stewed Canned Ripe Red Tomatoes have similar amounts of Calcium and Selenium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Potato Skin has 7.6 times more Energy, 7.4 times more Carbohydrate, 7.9 times more Fiber and 4.7 times more Protein than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 2.5 times more Sugars than Baked Potato Skin.
Both Baked Potato Skin as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.