Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Tomato Sauce with Salt:
Baked Whole Red Potatoes have 3 times more Vitamin B1, 1.6 times more Vitamin B3, 2.2 times more Vitamin B6, 3 times more Vitamin B9 and 1.8 times more Vitamin C than Canned Tomato Sauce with Salt.
While Canned Tomato Sauce with Salt contains 22 times more Vitamin A, 1.3 times more Vitamin B2 and 18 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Tomato Sauce with Salt have similar amounts of Vitamin B5 and Vitamin K per 100 g.
Both Baked Whole Red Potatoes as well as Canned Tomato Sauce with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Tomato Sauce with Salt:
Baked Whole Red Potatoes have 1.5 times more Copper, 1.9 times more Magnesium, 1.5 times more Manganese, 2.7 times more Phosphorus, 1.8 times more Potassium and 1.8 times more Zinc than Canned Tomato Sauce with Salt.
While Canned Tomato Sauce with Salt contains 1.6 times more Calcium, 1.4 times more Iron and 39.5 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Tomato Sauce with Salt have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 3.6 times more Energy, 3.7 times more Carbohydrate and 1.9 times more Protein than Canned Tomato Sauce with Salt.
While Canned Tomato Sauce with Salt contains 2.5 times more Sugars and 3.8 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Tomato Sauce with Salt have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Canned Tomato Sauce with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.