Lets compare vitamin content per 1 pound of Baked Sweet Potato vs Tomatoes:
Sweet Potato Baked in skin, flesh only 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 Sweet Potato Baked in skin, flesh only.
Both Sweet Potato Baked in skin, flesh only as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Sweet Potato vs Tomatoes:
Sweet Potato Baked in skin, flesh only 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, 7.2 times more Sodium and 1.9 times more Zinc than Raw Ripe Red Tomatoes.
Both Sweet Potato Baked in skin, flesh only and Raw Ripe Red Tomatoes have similar amounts of Water per 1 lb.
Both Sweet Potato Baked in skin, flesh only as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Sweet Potato Baked in skin, flesh only 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 Sweet Potato Baked in skin, flesh only.
Both Sweet Potato Baked in skin, flesh only as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.