Lets compare vitamin content per 100 grams of Baked Potato Skin with Salt vs Cooked Ripe Red Tomatoes:
Baked Potatoes Skin with Salt have 3.4 times more Vitamin B1, 4.8 times more Vitamin B2, 5.8 times more Vitamin B3, 6.6 times more Vitamin B5, 7.8 times more Vitamin B6 and 1.7 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 1.7 times more Vitamin C, 14 times more Vitamin E and 1.6 times more Vitamin K than Baked Potatoes Skin with Salt.
Both Baked Potatoes Skin with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Potato Skin with Salt vs Cooked Ripe Red Tomatoes:
Baked Potatoes Skin with Salt have 3.1 times more Calcium, 10.9 times more Copper, 10.4 times more Iron, 4.8 times more Magnesium, 5.9 times more Manganese, 3.6 times more Phosphorus, 2.6 times more Potassium, 1.4 times more Selenium, 23.4 times more Sodium and 3.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2 times more Water than Baked Potatoes Skin with Salt.
Comparison of macro-nutrients per 100 grams:
Baked Potatoes Skin with Salt have 11 times more Energy, 11.5 times more Carbohydrate, 11.3 times more Fiber and 4.5 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Sugars than Baked Potatoes Skin with Salt.
Both Baked Potatoes Skin with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.