Lets compare vitamin content per 5 ounces of Tomatoes vs Baked Frozen Sweet Potato:
Raw Ripe Red Tomatoes have 1.5 times more Vitamin C and 3.2 times more Vitamin K than Baked Frozen Sweet Potato no Salt.
While Baked Frozen Sweet Potato no Salt contains 24.8 times more Vitamin A, 1.8 times more Vitamin B1, 2.9 times more Vitamin B2, 6.3 times more Vitamin B5, 2.3 times more Vitamin B6, 3.3 times more Vitamin B7, 1.5 times more Vitamin B9 and 1.4 times more Vitamin E than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Baked Frozen Sweet Potato no Salt have similar amounts of Vitamin B3 per 5 oz.
Both Raw Ripe Red Tomatoes as well as Baked Frozen Sweet Potato no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tomatoes vs Baked Frozen Sweet Potato:
Raw Ripe Red Tomatoes have 1.3 times more Water than Baked Frozen Sweet Potato no Salt.
While Baked Frozen Sweet Potato no Salt contains 3.5 times more Calcium, 3.1 times more Copper, 2 times more Iron, 1.9 times more Magnesium, 5.8 times more Manganese, 1.8 times more Phosphorus, 1.6 times more Potassium, more Selenium and 1.8 times more Zinc than Raw Ripe Red Tomatoes.
Comparison of macro-nutrients per 5 ounces:
Baked Frozen Sweet Potato no Salt contains 5.6 times more Energy, 6 times more Carbohydrate, 3.5 times more Sugars, 1.5 times more Fiber and 1.9 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Baked Frozen Sweet Potato no Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.