Lets compare vitamin content per 1 kilogram of Baked Sweet Potato vs Cooked Ripe Red Tomatoes:
Sweet Potato Baked in skin, flesh only has 40 times more Vitamin A, 3 times more Vitamin B1, 4.8 times more Vitamin B2, 2.8 times more Vitamin B3, 6.9 times more Vitamin B5, 3.6 times more Vitamin B6 and 1.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Vitamin B9 than Sweet Potato Baked in skin, flesh only.
Both Sweet Potato Baked in skin, flesh only and Cooked Ripe Red Tomatoes have similar amounts of Vitamin C and Vitamin K per 1 kg.
Both Sweet Potato Baked in skin, flesh only as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Sweet Potato vs Cooked Ripe Red Tomatoes:
Sweet Potato Baked in skin, flesh only has 3.5 times more Calcium, 2.1 times more Copper, 3 times more Magnesium, 4.7 times more Manganese, 1.9 times more Phosphorus, 2.2 times more Potassium, 3.3 times more Sodium and 2.3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Sweet Potato Baked in skin, flesh only and Cooked Ripe Red Tomatoes have similar amounts of Iron and Water per 1 kg.
Both Sweet Potato Baked in skin, flesh only as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Sweet Potato Baked in skin, flesh only has 5 times more Energy, 5.2 times more Carbohydrate, 2.6 times more Sugars, 4.7 times more Fiber and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.6 times more Fructose than Sweet Potato Baked in skin, flesh only.
Both Sweet Potato Baked in skin, flesh only as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.