Lets compare vitamin content per 14 ounces of Tomato Juice vs Baked Red Potatoes:
Canned Tomato Juice no Salt has 23 times more Vitamin A, 1.4 times more Vitamin B1, 1.6 times more Vitamin B2, 5.6 times more Vitamin C and 4 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Vitamin B3, 3 times more Vitamin B6 and 1.4 times more Vitamin B9 than Canned Tomato Juice no Salt.
Both Canned Tomato Juice no Salt and Baked Whole Red Potatoes have similar amounts of Vitamin K per 14 oz.
Both Canned Tomato Juice no Salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Tomato Juice vs Baked Red Potatoes:
Canned Tomato Juice no Salt has 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.1 times more Copper, 1.8 times more Iron, 2.5 times more Magnesium, 2.5 times more Manganese, 3.8 times more Phosphorus, 2.5 times more Potassium and 3.6 times more Zinc than Canned Tomato Juice no Salt.
Both Canned Tomato Juice no Salt and Baked Whole Red Potatoes have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Tomato Juice no Salt has 1.8 times more Sugars and 3 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.1 times more Energy, 5.5 times more Carbohydrate, 4.5 times more Fiber and 2.7 times more Protein than Canned Tomato Juice no Salt.
Both Canned Tomato Juice no Salt as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.