Lets compare vitamin content per 1 pound of Tomato Puree with Salt vs Baked White Potatoes:
Canned Tomato Puree with Salt has 26 times more Vitamin A, 1.9 times more Vitamin B2, 49.3 times more Vitamin E and 1.3 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Vitamin B1, 1.7 times more Vitamin B6 and 3.5 times more Vitamin B9 than Canned Tomato Puree with Salt.
Both Canned Tomato Puree with Salt and Baked Whole White Potatoes have similar amounts of Vitamin B3, Vitamin B5 and Vitamin C per 1 lb.
Both Canned Tomato Puree with Salt as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Tomato Puree with Salt vs Baked White Potatoes:
Canned Tomato Puree with Salt has 1.8 times more Calcium, 2.3 times more Copper, 2.8 times more Iron, 1.4 times more Selenium and 28.9 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Phosphorus than Canned Tomato Puree with Salt.
Both Canned Tomato Puree with Salt and Baked Whole White Potatoes have similar amounts of Magnesium, Manganese, Potassium, Zinc and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Canned Tomato Puree with Salt has 3.2 times more Sugars and 6.6 times more Fructose than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.4 times more Energy, 2.3 times more Carbohydrate and 1.3 times more Protein than Canned Tomato Puree with Salt.
Both Canned Tomato Puree with Salt and Baked Whole White Potatoes have similar amounts of Fiber per 1 lb.
Both Canned Tomato Puree with Salt as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.