Lets compare vitamin content per 5 ounces of Tomatoes vs Baked White Potatoes:
Raw Ripe Red Tomatoes have 42 times more Vitamin A, 13.5 times more Vitamin E and 2.9 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Vitamin B1, 2.3 times more Vitamin B2, 2.6 times more Vitamin B3, 4.3 times more Vitamin B5, 2.6 times more Vitamin B6 and 2.5 times more Vitamin B9 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Baked Whole White Potatoes have similar amounts of Vitamin C per 5 oz.
Both Raw Ripe Red Tomatoes as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tomatoes vs Baked White Potatoes:
Raw Ripe Red Tomatoes have 1.3 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Copper, 2.4 times more Iron, 2.5 times more Magnesium, 1.7 times more Manganese, 3.1 times more Phosphorus, 2.3 times more Potassium and 2.1 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Baked Whole White Potatoes have similar amounts of Calcium per 5 oz.
Both Raw Ripe Red Tomatoes as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Ripe Red Tomatoes have 1.7 times more Sugars and 3.8 times more Fructose than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.1 times more Energy, 5.4 times more Carbohydrate, 1.8 times more Fiber and 2.4 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.