Lets compare vitamin content per 1 pound of Baked Frozen Sweet Potato vs Cooked Ripe Red Tomatoes:
Baked Frozen Sweet Potato no Salt has 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.
While Cooked Ripe Red Tomatoes contain 2.5 times more Vitamin C than Baked Frozen Sweet Potato no Salt.
Both Baked Frozen Sweet Potato no Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 and Vitamin K per 1 lb.
Both Baked Frozen Sweet Potato no 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 Baked Frozen Sweet Potato vs Cooked Ripe Red Tomatoes:
Baked Frozen Sweet Potato no Salt has 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.
While Cooked Ripe Red Tomatoes contain 1.3 times more Iron and 1.3 times more Water than Baked Frozen Sweet Potato no Salt.
Both Baked Frozen Sweet Potato no Salt and Cooked Ripe Red Tomatoes have similar amounts of Selenium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Frozen Sweet Potato no Salt has 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 Baked Frozen Sweet Potato no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.