Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Spanish Tomato Sauce:
Baked Whole White Potatoes have 1.4 times more Vitamin B5, 2.7 times more Vitamin B9 and 1.5 times more Vitamin C than Canned Spanish Tomato Sauce.
While Canned Spanish Tomato Sauce contains 49 times more Vitamin A, 1.5 times more Vitamin B1 and 1.4 times more Vitamin B2 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Spanish Tomato Sauce have similar amounts of Vitamin B3 and Vitamin B6 per 14 oz.
Both Baked Whole White Potatoes as well as Canned Spanish Tomato Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Spanish Tomato Sauce:
Baked Whole White Potatoes have 1.4 times more Magnesium, 1.6 times more Phosphorus and 1.5 times more Potassium than Canned Spanish Tomato Sauce.
While Canned Spanish Tomato Sauce contains 1.7 times more Calcium, 1.3 times more Copper, 5.4 times more Iron and 67.4 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Spanish Tomato Sauce have similar amounts of Manganese, Selenium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 2.8 times more Energy, 2.9 times more Carbohydrate, 1.5 times more Fiber and 1.5 times more Protein than Canned Spanish Tomato Sauce.
Both Baked Whole White Potatoes as well as Canned Spanish Tomato Sauce have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.