Lets compare vitamin content per 14 ounces of Stewed Tomatoes vs Baked White Potatoes:
Stewed Ripe Red Tomatoes have 33 times more Vitamin A, 2.3 times more Vitamin B1, 1.9 times more Vitamin B2 and 1.4 times more Vitamin C than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.4 times more Vitamin B3, 1.5 times more Vitamin B5, 2.5 times more Vitamin B6 and 3.5 times more Vitamin B9 than Stewed Ripe Red Tomatoes.
Both Stewed 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 Tomatoes vs Baked White Potatoes:
Stewed Ripe Red Tomatoes have 2.6 times more Calcium, 1.7 times more Iron, 2.4 times more Selenium and 65 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Copper, 1.8 times more Magnesium, 2 times more Phosphorus, 2.2 times more Potassium and 1.9 times more Zinc than Stewed Ripe Red Tomatoes.
Both Stewed Ripe Red Tomatoes and Baked Whole White Potatoes have similar amounts of Manganese and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Stewed Ripe Red Tomatoes have 17.9 times more Fat, 13 times more Saturated Fat, 2.5 times more Omega 3 and 17.1 times more Omega 6 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.6 times more Carbohydrate than Stewed Ripe Red Tomatoes.
Both Stewed Ripe Red Tomatoes and Baked Whole White Potatoes have similar amounts of Energy, Fiber and Protein per 14 oz.
Both Stewed Ripe Red Tomatoes as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.