Lets compare vitamin content per 5 ounces of Baked Potato Flesh with Salt vs Tomatoes:
Baked Potatoes Flesh with Salt have 2.8 times more Vitamin B1, 2.3 times more Vitamin B3, 6.2 times more Vitamin B5 and 3.8 times more Vitamin B6 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 1.7 times more Vitamin B9, 13.5 times more Vitamin E and 26.3 times more Vitamin K than Baked Potatoes Flesh with Salt.
Both Baked Potatoes Flesh with Salt and Raw Ripe Red Tomatoes have similar amounts of Vitamin B2 and Vitamin C per 5 oz.
Both Baked Potatoes Flesh with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Potato Flesh with Salt vs Tomatoes:
Baked Potatoes Flesh with Salt have 3.6 times more Copper, 1.3 times more Iron, 2.3 times more Magnesium, 1.4 times more Manganese, 2.1 times more Phosphorus, 1.6 times more Potassium, 48.2 times more Sodium and 1.7 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2 times more Calcium and 1.3 times more Water than Baked Potatoes Flesh with Salt.
Both Baked Potatoes Flesh with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Potatoes Flesh with Salt have 5.2 times more Energy, 5.5 times more Carbohydrate, 1.3 times more Fiber and 2.2 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.5 times more Sugars than Baked Potatoes Flesh with Salt.
Both Baked Potatoes Flesh with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.