Lets compare vitamin content per 100 grams of Baked Potato Flesh vs Cooked Ripe Red Tomatoes:
Baked Potatoes Flesh no Salt have 2.9 times more Vitamin B1, 2.6 times more Vitamin B3, 4.3 times more Vitamin B5 and 3.8 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.4 times more Vitamin B9, 1.8 times more Vitamin C, 14 times more Vitamin E and 9.3 times more Vitamin K than Baked Potatoes Flesh no Salt.
Both Baked Potatoes Flesh no Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 100 g.
Both Baked Potatoes Flesh no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Potato Flesh vs Cooked Ripe Red Tomatoes:
Baked Potatoes Flesh no Salt have 2.9 times more Copper, 2.8 times more Magnesium, 1.5 times more Manganese, 1.8 times more Phosphorus, 1.8 times more Potassium and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Calcium, 1.9 times more Iron and 1.3 times more Water than Baked Potatoes Flesh no Salt.
Both Baked Potatoes Flesh no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Potatoes Flesh no Salt have 5.2 times more Energy, 5.4 times more Carbohydrate, 2.1 times more Fiber and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Sugars than Baked Potatoes Flesh no Salt.
Both Baked Potatoes Flesh no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.