Lets compare vitamin content per 1 kilogram of Baked White Potatoes vs Stewed Tomatoes:
Baked Whole White Potatoes have 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.
While Stewed Ripe Red Tomatoes contain 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.
Both Baked Whole White Potatoes as well as Stewed Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked White Potatoes vs Stewed Tomatoes:
Baked Whole White Potatoes have 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.
While Stewed Ripe Red Tomatoes contain 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.
Both Baked Whole White Potatoes and Stewed Ripe Red Tomatoes have similar amounts of Manganese and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole White Potatoes have 1.6 times more Carbohydrate and 1.2 times more Fiber than Stewed Ripe Red Tomatoes.
While Stewed Ripe Red Tomatoes contain 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.
Both Baked Whole White Potatoes and Stewed Ripe Red Tomatoes have similar amounts of Energy and Protein per 1 kg.
Both Baked Whole White Potatoes as well as Stewed Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.