Nutrient Comparison: Baked Red Potatoes VS Cooked Ripe Red Tomatoes with Salt per 7 oz
Compare the macro and micronutrient content in 7 oz of Baked Red Potatoes versus 7 oz of Cooked Ripe Red Tomatoes with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Cooked Ripe Red Tomatoes with Salt:
- 7 ounces of Baked Red Potatoes have 2 times more Vitamin B1, 2.3 times more Vitamin B2, 3 times more Vitamin B3, 2.6 times more Vitamin B5, 2.7 times more Vitamin B6 and 2.1 times more Vitamin B9 than Cooked Ripe Red Tomatoes with Salt.
- While 7 oz of Cooked Ripe Red Tomatoes with Salt contain 24 times more Vitamin A, 1.8 times more Vitamin C and 7 times more Vitamin E than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Cooked Ripe Red Tomatoes with Salt provide similar amounts of Vitamin K per seven ounces.
- 7 ounces of Baked Red Potatoes have insufficient amounts of Vitamin A and Vitamin E
- 7 ounces of Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B2
- Both Baked Whole Red Potatoes as well as Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Cooked Ripe Red Tomatoes with Salt:
- 7 ounces of Baked Red Potatoes have 2.3 times more Copper, 3.1 times more Magnesium, 1.6 times more Manganese, 2.6 times more Phosphorus, 2.5 times more Potassium and 2.9 times more Zinc than Cooked Ripe Red Tomatoes with Salt.
- While 7 oz of Cooked Ripe Red Tomatoes with Salt contain 20.6 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Cooked Ripe Red Tomatoes with Salt contain similar levels of Iron and Water per seven ounces.
- 7 ounces of Cooked Ripe Red Tomatoes with Salt lack sufficient amounts of Zinc
- Both Baked Whole Red Potatoes as well as Cooked Ripe Red Tomatoes with Salt lack sufficient amounts of Calcium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Baked Red Potatoes have 4.8 times more Energy, 4.9 times more Carbohydrate, 2.6 times more Fiber and 2.4 times more Protein than Cooked Ripe Red Tomatoes with Salt.
- While 7 oz of Cooked Ripe Red Tomatoes with Salt contain 1.7 times more Sugars than Baked Whole Red Potatoes.
- 7 ounces of Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Energy, Fiber and Protein
- Both Baked Whole Red Potatoes as well as Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Omega 3 and Omega 6 in seven ounces.