Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Cooked Ripe Red Tomatoes:
Baked Whole Red Potatoes have 2 times more Vitamin B1, 2.3 times more Vitamin B2, 3 times more Vitamin B3, 2.6 times more Vitamin B5, 2.7 times more Vitamin B6 and 2.1 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 1.8 times more Vitamin C and 7 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Ripe Red Tomatoes have similar amounts of Vitamin K per 5 oz.
Both Baked Whole Red Potatoes as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Cooked Ripe Red Tomatoes:
Baked Whole Red Potatoes have 2.3 times more Copper, 3.1 times more Magnesium, 1.6 times more Manganese, 2.6 times more Phosphorus, 2.5 times more Potassium and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Baked Whole Red Potatoes and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Iron and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 4.8 times more Energy, 4.9 times more Carbohydrate, 2.6 times more Fiber and 2.4 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Sugars and 3 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.