Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Boiled Sweet Potato no Skin:
Cooked Ripe Red Tomatoes have 2.2 times more Vitamin B9, 1.8 times more Vitamin C and 1.3 times more Vitamin K than Boiled Sweet Potato without Skin.
While Boiled Sweet Potato without Skin contains 32.8 times more Vitamin A, 1.6 times more Vitamin B1, 2.1 times more Vitamin B2, 4.5 times more Vitamin B5, 2.1 times more Vitamin B6 and 1.7 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Sweet Potato without Skin have similar amounts of Vitamin B3 per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled Sweet Potato without Skin have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Boiled Sweet Potato no Skin:
Boiled Sweet Potato without Skin contains 2.5 times more Calcium, 1.3 times more Copper, 2 times more Magnesium, 2.5 times more Manganese, 2.5 times more Sodium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Sweet Potato without Skin have similar amounts of Iron, Phosphorus, Potassium and Water per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled Sweet Potato without Skin have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Ripe Red Tomatoes have 3 times more Fructose than Boiled Sweet Potato without Skin.
While Boiled Sweet Potato without Skin contains 4.2 times more Energy, 4.4 times more Carbohydrate, 2.3 times more Sugars, 3.6 times more Fiber and 1.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Sweet Potato without Skin have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.