Lets compare vitamin content per 7 ounces of Boiled Sweet Potato no Skin vs Cooked Ripe Red Tomatoes:
Boiled Sweet Potato without Skin has 32.8 times more Vitamin A, 1.6 times more Vitamin B1, 2.1 times more Vitamin B2, 4.5 times more Vitamin B5, 2.1 times more Vitamin B6 and 1.7 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Vitamin B9, 1.8 times more Vitamin C and 1.3 times more Vitamin K than Boiled Sweet Potato without Skin.
Both Boiled Sweet Potato without Skin and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 7 oz.
Both Boiled Sweet Potato without Skin as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Boiled Sweet Potato no Skin vs Cooked Ripe Red Tomatoes:
Boiled Sweet Potato without Skin has 2.5 times more Calcium, 1.3 times more Copper, 2 times more Magnesium, 2.5 times more Manganese, 2.5 times more Sodium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Boiled Sweet Potato without Skin and Cooked Ripe Red Tomatoes have similar amounts of Iron, Phosphorus, Potassium and Water per 7 oz.
Both Boiled Sweet Potato without Skin as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Boiled Sweet Potato without Skin has 4.2 times more Energy, 4.4 times more Carbohydrate, 2.3 times more Sugars, 3.6 times more Fiber and 1.4 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3 times more Fructose than Boiled Sweet Potato without Skin.
Both Boiled Sweet Potato without Skin as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.