Lets compare vitamin content per 5 ounces of Cooked Sweet Potato, Baked In Skin, Flesh with Salt vs Stewed Canned Tomatoes:
Cooked Sweet Potato, Baked In Skin, Flesh with Salt has 106.8 times more Vitamin A, 2.3 times more Vitamin B1, 3 times more Vitamin B2, 2.1 times more Vitamin B3, 7.8 times more Vitamin B5, 16.8 times more Vitamin B6 and 2.5 times more Vitamin C than Stewed Canned Ripe Red Tomatoes.
Both Cooked Sweet Potato, Baked In Skin, Flesh with Salt and Stewed Canned Ripe Red Tomatoes have similar amounts of Vitamin B9, Vitamin E and Vitamin K per 5 oz.
Both Cooked Sweet Potato, Baked In Skin, Flesh with Salt as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Sweet Potato, Baked In Skin, Flesh with Salt vs Stewed Canned Tomatoes:
Cooked Sweet Potato, Baked In Skin, Flesh with Salt has 1.4 times more Copper, 2.3 times more Magnesium, 8.4 times more Manganese, 2.7 times more Phosphorus, 2.3 times more Potassium and 1.9 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 1.9 times more Iron and 3 times more Selenium than Cooked Sweet Potato, Baked In Skin, Flesh with Salt.
Both Cooked Sweet Potato, Baked In Skin, Flesh with Salt and Stewed Canned Ripe Red Tomatoes have similar amounts of Calcium, Sodium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Sweet Potato, Baked In Skin, Flesh with Salt has 3.5 times more Energy, 3.3 times more Carbohydrate, 1.8 times more Sugars, 3.3 times more Fiber and 2.2 times more Protein than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 3.8 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 Stewed Canned Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.