Lets compare vitamin content per 7 ounces of Baked Potato Flesh with Salt vs Tomatoes in Juice with Salt:
Baked Potatoes Flesh with Salt have 2 times more Vitamin B3, 4.7 times more Vitamin B5 and 2.7 times more Vitamin B6 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Vitamin A, 5.5 times more Vitamin B1, 2.6 times more Vitamin B2, 14.8 times more Vitamin E and 8.7 times more Vitamin K than Baked Potatoes Flesh with Salt.
Both Baked Potatoes Flesh with Salt and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B9 and Vitamin C per 7 oz.
Both Baked Potatoes Flesh with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Potato Flesh with Salt vs Tomatoes in Juice with Salt:
Baked Potatoes Flesh with Salt have 4.1 times more Copper, 2.5 times more Magnesium, 2.4 times more Manganese, 2.9 times more Phosphorus, 2 times more Potassium, 2.1 times more Sodium and 2.4 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 6.6 times more Calcium, 1.6 times more Iron, 2.3 times more Selenium and 1.3 times more Water than Baked Potatoes Flesh with Salt.
Comparison of macro-nutrients per 7 ounces:
Baked Potatoes Flesh with Salt have 5.8 times more Energy, 6.2 times more Carbohydrate and 2.5 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.5 times more Sugars and 1.3 times more Fiber than Baked Potatoes Flesh with Salt.
Both Baked Potatoes Flesh with Salt 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 7 oz.