Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Tomato Juice:
Baked Whole Red Potatoes have 2.4 times more Vitamin B3, 3 times more Vitamin B6, 1.4 times more Vitamin B9 and 1.2 times more Vitamin K than Canned Tomato Juice no Salt.
While Canned Tomato Juice no Salt contains 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.
Both Baked Whole Red Potatoes as well as Canned Tomato Juice no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Tomato Juice:
Baked Whole Red Potatoes have 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 Baked Whole Red Potatoes and Canned Tomato Juice no Salt have similar amounts of Calcium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole Red Potatoes have 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.
While Canned Tomato Juice no Salt contains 1.8 times more Sugars and 3 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Canned Tomato Juice no Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.