Nutrient Comparison: Tomatoes VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Tomatoes versus 5 oz of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Tomatoes vs Baked Potato Skin:
- 5 ounces of Tomatoes have 42 times more Vitamin A, 13.5 times more Vitamin E and 4.6 times more Vitamin K than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 3.3 times more Vitamin B1, 5.6 times more Vitamin B2, 5.2 times more Vitamin B3, 9.6 times more Vitamin B5, 7.7 times more Vitamin B6 and 1.5 times more Vitamin B9 than Raw Ripe Red Tomatoes.
- Both Tomatoes and Baked Potato Skin provide similar amounts of Vitamin C per five ounces.
- 5 ounces of Tomatoes have insufficient amounts of Vitamin B2 and Vitamin B5
- 5 ounces of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Raw Ripe Red Tomatoes as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Tomatoes vs Baked Potato Skin:
- 5 ounces of Tomatoes have 2 times more Water than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 3.4 times more Calcium, 13.8 times more Copper, 26.1 times more Iron, 3.9 times more Magnesium, 5.4 times more Manganese, 4.2 times more Phosphorus, 2.4 times more Potassium and 2.9 times more Zinc than Raw Ripe Red Tomatoes.
- 5 ounces of Tomatoes lack sufficient amounts of Calcium and Zinc
- Both Raw Ripe Red Tomatoes as well as Baked Potato Skin lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Tomatoes have 1.9 times more Sugars than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 11 times more Energy, 11.8 times more Carbohydrate, 6.6 times more Fiber and 4.9 times more Protein than Raw Ripe Red Tomatoes.
- 5 ounces of Tomatoes provide inadequate amounts of Energy and Protein
- Both Raw Ripe Red Tomatoes as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in five ounces.