Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Boiled Potato Flesh, Cooked In Skin:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.3 times more Vitamin B9, 1.8 times more Vitamin C, 56 times more Vitamin E and 1.3 times more Vitamin K than Boiled Potato Flesh, Cooked In Skin without Salt.
While Boiled Potato Flesh, Cooked In Skin without Salt contains 2.9 times more Vitamin B1, 2.7 times more Vitamin B3, 4 times more Vitamin B5 and 3.8 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Potato Flesh, Cooked In Skin without Salt have similar amounts of Vitamin B2 per 1 lb.
Both Cooked Ripe Red Tomatoes as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Boiled Potato Flesh, Cooked In Skin:
Cooked Ripe Red Tomatoes have 2.2 times more Calcium, 2.2 times more Iron and 1.2 times more Water than Boiled Potato Flesh, Cooked In Skin without Salt.
While Boiled Potato Flesh, Cooked In Skin without Salt contains 2.5 times more Copper, 2.4 times more Magnesium, 1.3 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 as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Ripe Red Tomatoes have 2.7 times more Sugars and 4.5 times more Fructose than Boiled Potato Flesh, Cooked In Skin without Salt.
While Boiled Potato Flesh, Cooked In Skin without Salt contains 4.8 times more Energy, 5 times more Carbohydrate, 2.6 times more Fiber and 2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.