Lets compare vitamin content per 7 ounces of Baked White Potatoes vs Tomato Puree with Salt:
Baked Whole White Potatoes have 1.9 times more Vitamin B1, 1.7 times more Vitamin B6 and 3.5 times more Vitamin B9 than Canned Tomato Puree with Salt.
While Canned Tomato Puree with Salt contains 26 times more Vitamin A, 1.9 times more Vitamin B2, 49.3 times more Vitamin E and 1.3 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Tomato Puree with Salt have similar amounts of Vitamin B3, Vitamin B5 and Vitamin C per 7 oz.
Both Baked Whole White Potatoes as well as Canned Tomato Puree with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked White Potatoes vs Tomato Puree with Salt:
Baked Whole White Potatoes have 1.9 times more Phosphorus and 1.2 times more Potassium than Canned Tomato Puree with Salt.
While Canned Tomato Puree with Salt contains 1.8 times more Calcium, 2.3 times more Copper, 2.8 times more Iron, 1.4 times more Selenium and 28.9 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Tomato Puree with Salt have similar amounts of Magnesium, Manganese, Zinc and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole White Potatoes have 2.4 times more Energy, 2.3 times more Carbohydrate and 1.3 times more Protein than Canned Tomato Puree with Salt.
While Canned Tomato Puree with Salt contains 3.2 times more Sugars and 6.6 times more Fructose than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Tomato Puree with Salt have similar amounts of Fiber per 7 oz.
Both Baked Whole White Potatoes as well as Canned Tomato Puree with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.