Lets compare vitamin content per 7 ounces of Baked Potato Skin vs Tomatoes:
Baked Potato Skin has 3.3 times more Vitamin B1, 5.6 times more Vitamin B2, 5.2 times more Vitamin B3, 9.6 times more Vitamin B5, 7.7 times more Vitamin B6 and 1.5 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 42 times more Vitamin A, 13.5 times more Vitamin E and 4.6 times more Vitamin K than Baked Potato Skin.
Both Baked Potato Skin and Raw Ripe Red Tomatoes have similar amounts of Vitamin C per 7 oz.
Both Baked Potato Skin as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Potato Skin vs Tomatoes:
Baked Potato Skin has 3.4 times more Calcium, 13.8 times more Copper, 26.1 times more Iron, 3.9 times more Magnesium, 5.4 times more Manganese, 4.2 times more Phosphorus, 2.4 times more Potassium, more Selenium, 4.2 times more Sodium and 2.9 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2 times more Water than Baked Potato Skin.
Comparison of macro-nutrients per 7 ounces:
Baked Potato Skin has 11 times more Energy, 11.8 times more Carbohydrate, 6.6 times more Fiber and 4.9 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.9 times more Sugars than Baked Potato Skin.
Both Baked Potato Skin as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.