Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Baked Frozen Sweet Potato:
Cooked Ripe Red Tomatoes have 2.5 times more Vitamin C than Baked Frozen Sweet Potato no Salt.
While Baked Frozen Sweet Potato no Salt contains 43.5 times more Vitamin A, 1.8 times more Vitamin B1, 2.5 times more Vitamin B2, 4.3 times more Vitamin B5, 2.4 times more Vitamin B6, 1.7 times more Vitamin B9 and 1.4 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Baked Frozen Sweet Potato no Salt have similar amounts of Vitamin B3 and Vitamin K per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Baked Frozen Sweet Potato no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Baked Frozen Sweet Potato:
Cooked Ripe Red Tomatoes have 1.3 times more Iron and 1.3 times more Water than Baked Frozen Sweet Potato no Salt.
While Baked Frozen Sweet Potato no Salt contains 3.2 times more Calcium, 2.4 times more Copper, 2.3 times more Magnesium, 6.3 times more Manganese, 1.6 times more Phosphorus, 1.7 times more Potassium and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Baked Frozen Sweet Potato no Salt have similar amounts of Selenium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Frozen Sweet Potato no Salt contains 5.6 times more Energy, 5.8 times more Carbohydrate, 3.7 times more Sugars, 2.6 times more Fiber and 1.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Baked Frozen Sweet Potato no Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.