Lets compare vitamin content per 14 ounces of Baked Potatoes vs Tomatoes:
Whole Baked Potatoes have 1.7 times more Vitamin B1, 2.5 times more Vitamin B2, 2.4 times more Vitamin B3, 4.2 times more Vitamin B5, 3.9 times more Vitamin B6 and 1.9 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 42 times more Vitamin A, 1.4 times more Vitamin C, 13.5 times more Vitamin E and 4 times more Vitamin K than Whole Baked Potatoes.
Both Whole Baked Potatoes as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Potatoes vs Tomatoes:
Whole Baked Potatoes have 1.5 times more Calcium, 2 times more Copper, 4 times more Iron, 2.5 times more Magnesium, 1.9 times more Manganese, 2.9 times more Phosphorus, 2.3 times more Potassium and 2.1 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.3 times more Water than Whole Baked Potatoes.
Both Whole Baked Potatoes as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Whole Baked Potatoes have 5.2 times more Energy, 5.4 times more Carbohydrate, 1.8 times more Fiber and 2.8 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.2 times more Sugars and 4 times more Fructose than Whole Baked Potatoes.
Both Whole Baked Potatoes as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.