Lets compare vitamin content per 1 pound of Baked Potatoes vs Tomatoes in Juice with Salt:
Whole Baked Potatoes have 2 times more Vitamin B3, 3.2 times more Vitamin B5, 2.8 times more Vitamin B6 and 3.5 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 20 times more Vitamin A, 9 times more Vitamin B1, 1.3 times more Vitamin C, 14.8 times more Vitamin E and 1.3 times more Vitamin K than Whole Baked Potatoes.
Both Whole Baked Potatoes and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B2 per 1 lb.
Both Whole Baked Potatoes as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Potatoes vs Tomatoes in Juice with Salt:
Whole Baked Potatoes have 2.3 times more Copper, 1.9 times more Iron, 2.8 times more Magnesium, 3.2 times more Manganese, 4.1 times more Phosphorus, 2.8 times more Potassium and 3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.2 times more Calcium, 1.8 times more Selenium, 11.5 times more Sodium and 1.3 times more Water than Whole Baked Potatoes.
Comparison of macro-nutrients per 1 pound:
Whole Baked Potatoes have 5.8 times more Energy, 6.1 times more Carbohydrate and 3.2 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.2 times more Sugars and 3.9 times more Fructose than Whole Baked Potatoes.
Both Whole Baked Potatoes and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Fiber per 1 lb.
Both Whole Baked Potatoes as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.