Lets compare vitamin content per 1 pound of Cooked Sweet Potato, Boiled, Without Skin with Salt vs Cooked Ripe Red Tomatoes:
Cooked Sweet Potato, Boiled, Without Skin with Salt has 32.8 times more Vitamin A, 1.6 times more Vitamin B1, 2.1 times more Vitamin B2, 4.5 times more Vitamin B5, 2.1 times more Vitamin B6 and 1.7 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Vitamin B9, 1.8 times more Vitamin C and 1.3 times more Vitamin K than Cooked Sweet Potato, Boiled, Without Skin with Salt.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 1 lb.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Sweet Potato, Boiled, Without Skin with Salt vs Cooked Ripe Red Tomatoes:
Cooked Sweet Potato, Boiled, Without Skin with Salt has 2.5 times more Calcium, 1.3 times more Copper, 2 times more Magnesium, 2.5 times more Manganese, 23.9 times more Sodium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Cooked Ripe Red Tomatoes have similar amounts of Iron, Phosphorus, Potassium and Water per 1 lb.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Sweet Potato, Boiled, Without Skin with Salt has 4.2 times more Energy, 4.4 times more Carbohydrate, 2.3 times more Sugars, 3.6 times more Fiber and 1.4 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3 times more Fructose than Cooked Sweet Potato, Boiled, Without Skin with Salt.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.