Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Tomato Juice:
Baked Whole White Potatoes have 2.3 times more Vitamin B3, 3 times more Vitamin B6 and 1.9 times more Vitamin B9 than Canned Tomato Juice no Salt.
While Canned Tomato Juice no Salt contains 23 times more Vitamin A, 2.1 times more Vitamin B1, 1.8 times more Vitamin B2, 5.6 times more Vitamin C and 8 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Tomato Juice no Salt have similar amounts of Vitamin K per 14 oz.
Both Baked Whole White Potatoes as well as Canned Tomato Juice no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Tomato Juice:
Baked Whole White Potatoes have 3 times more Copper, 1.6 times more Iron, 2.5 times more Magnesium, 2.8 times more Manganese, 3.9 times more Phosphorus, 2.5 times more Potassium and 3.2 times more Zinc than Canned Tomato Juice no Salt.
Both Baked Whole White Potatoes and Canned Tomato Juice no Salt have similar amounts of Calcium and Water per 14 oz.
Both Baked Whole White Potatoes as well as Canned Tomato Juice no Salt have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 5.4 times more Energy, 6 times more Carbohydrate, 5.3 times more Fiber and 2.5 times more Protein than Canned Tomato Juice no Salt.
While Canned Tomato Juice no Salt contains 1.7 times more Sugars and 3.7 times more Fructose than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Canned Tomato Juice no Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.