Lets compare vitamin content per 1 kilogram of Cooked Sweet Potato, Baked In Skin, Flesh with Salt vs Tomatoes:
Cooked Sweet Potato, Baked In Skin, Flesh with Salt has 22.9 times more Vitamin A, 2.9 times more Vitamin B1, 5.6 times more Vitamin B2, 2.5 times more Vitamin B3, 9.9 times more Vitamin B5, 3.6 times more Vitamin B6, 5.1 times more Vitamin B7, 1.4 times more Vitamin C and 1.3 times more Vitamin E than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.5 times more Vitamin B9 and 3.4 times more Vitamin K than Cooked Sweet Potato, Baked In Skin, Flesh with Salt.
Both Cooked Sweet Potato, Baked In Skin, Flesh with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Sweet Potato, Baked In Skin, Flesh with Salt vs Tomatoes:
Cooked Sweet Potato, Baked In Skin, Flesh with Salt has 3.8 times more Calcium, 2.7 times more Copper, 2.6 times more Iron, 2.5 times more Magnesium, 4.4 times more Manganese, 2.3 times more Phosphorus, 2 times more Potassium, 49.2 times more Sodium and 1.9 times more Zinc than Raw Ripe Red Tomatoes.
Both Cooked Sweet Potato, Baked In Skin, Flesh with Salt and Raw Ripe Red Tomatoes have similar amounts of Water per 1 kg.
Both Cooked Sweet Potato, Baked In Skin, Flesh with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Sweet Potato, Baked In Skin, Flesh with Salt has 5 times more Energy, 5.3 times more Carbohydrate, 2.5 times more Sugars, 2.8 times more Fiber and 2.3 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.7 times more Fructose than Cooked Sweet Potato, Baked In Skin, Flesh with Salt.
Both Cooked Sweet Potato, Baked In Skin, Flesh with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.