Lets compare vitamin content per 7 ounces of Stewed Canned Tomatoes vs Baked Red Potatoes:
Stewed Canned Ripe Red Tomatoes have 9 times more Vitamin A and 10.4 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Vitamin B1, 1.4 times more Vitamin B2, 2.2 times more Vitamin B3, 3 times more Vitamin B5, 12.5 times more Vitamin B6, 5.4 times more Vitamin B9 and 1.6 times more Vitamin C than Stewed Canned Ripe Red Tomatoes.
Both Stewed Canned Ripe Red Tomatoes and Baked Whole Red Potatoes have similar amounts of Vitamin K per 7 oz.
Both Stewed Canned Ripe Red Tomatoes as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Stewed Canned Tomatoes vs Baked Red Potatoes:
Stewed Canned Ripe Red Tomatoes have 3.8 times more Calcium, 1.9 times more Iron and 18.4 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Copper, 2.3 times more Magnesium, 2.9 times more Manganese, 3.6 times more Phosphorus, 2.6 times more Potassium and 2.4 times more Zinc than Stewed Canned Ripe Red Tomatoes.
Both Stewed Canned Ripe Red Tomatoes and Baked Whole Red Potatoes have similar amounts of Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Stewed Canned Ripe Red Tomatoes have 2.5 times more Sugars and 4.3 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Energy, 3.2 times more Carbohydrate, 1.8 times more Fiber and 2.5 times more Protein than Stewed Canned Ripe Red Tomatoes.
Both Stewed Canned Ripe Red Tomatoes as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.