Lets compare vitamin content per 5 ounces of Tomatoes vs Baked Sweet Potato:
Raw Ripe Red Tomatoes have 2.5 times more Vitamin B9 and 3.4 times more Vitamin K than Sweet Potato Baked in skin, flesh only.
While Sweet Potato Baked in skin, flesh only contains 22.9 times more Vitamin A, 2.9 times more Vitamin B1, 5.6 times more Vitamin B2, 2.5 times more Vitamin B3, 9.9 times more Vitamin B5, 3.6 times more Vitamin B6, 5.1 times more Vitamin B7, 1.4 times more Vitamin C and 1.3 times more Vitamin E than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Sweet Potato Baked in skin, flesh only have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tomatoes vs Baked Sweet Potato:
Raw Ripe Red Tomatoes have 1.2 times more Water than Sweet Potato Baked in skin, flesh only.
While Sweet Potato Baked in skin, flesh only contains 3.8 times more Calcium, 2.7 times more Copper, 2.6 times more Iron, 2.5 times more Magnesium, 4.4 times more Manganese, 2.3 times more Phosphorus, 2 times more Potassium, 7.2 times more Sodium and 1.9 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Sweet Potato Baked in skin, flesh only have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Ripe Red Tomatoes have 2.7 times more Fructose than Sweet Potato Baked in skin, flesh only.
While Sweet Potato Baked in skin, flesh only contains 5 times more Energy, 5.3 times more Carbohydrate, 2.5 times more Sugars, 2.8 times more Fiber and 2.3 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Sweet Potato Baked in skin, flesh only have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.