Lets compare vitamin content per 14 ounces of Stewed Canned Tomatoes vs Baked White Potatoes:
Stewed Canned Ripe Red Tomatoes have 9 times more Vitamin A and 20.8 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.1 times more Vitamin B3, 3.4 times more Vitamin B5, 12.4 times more Vitamin B6, 7.6 times more Vitamin B9 and 1.6 times more Vitamin C than Stewed Canned Ripe Red Tomatoes.
Both Stewed Canned Ripe Red Tomatoes and Baked Whole White Potatoes have similar amounts of Vitamin B1, Vitamin B2 and Vitamin K per 14 oz.
Both Stewed Canned Ripe Red Tomatoes as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Stewed Canned Tomatoes vs Baked White Potatoes:
Stewed Canned Ripe Red Tomatoes have 3.4 times more Calcium, 2.1 times more Iron, 31.6 times more Sodium and 1.2 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.3 times more Magnesium, 3.2 times more Manganese, 3.8 times more Phosphorus, 2.6 times more Potassium and 2.1 times more Zinc than Stewed Canned Ripe Red Tomatoes.
Both Stewed Canned Ripe Red Tomatoes and Baked Whole White Potatoes have similar amounts of Copper and Selenium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Stewed Canned Ripe Red Tomatoes have 2.3 times more Sugars and 5.2 times more Fructose than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.5 times more Energy, 3.4 times more Carbohydrate, 2.1 times more Fiber and 2.3 times more Protein than Stewed Canned Ripe Red Tomatoes.
Both Stewed Canned Ripe Red Tomatoes as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.