Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Tomato Puree with Salt:
Baked Whole Red Potatoes have 2.9 times more Vitamin B1, 1.7 times more Vitamin B6 and 2.5 times more Vitamin B9 than Canned Tomato Puree with Salt.
While Canned Tomato Puree with Salt contains 26 times more Vitamin A, 1.6 times more Vitamin B2, 1.3 times more Vitamin B5 and 24.6 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Tomato Puree with Salt have similar amounts of Vitamin B3, Vitamin C and Vitamin K per 100 g.
Both Baked Whole Red Potatoes as well as Canned Tomato Puree with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Tomato Puree with Salt:
Baked Whole Red Potatoes have 1.2 times more Magnesium, 1.8 times more Phosphorus and 1.2 times more Potassium than Canned Tomato Puree with Salt.
While Canned Tomato Puree with Salt contains 2 times more Calcium, 1.6 times more Copper, 2.5 times more Iron and 16.8 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Tomato Puree with Salt have similar amounts of Manganese, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 2.3 times more Energy, 2.2 times more Carbohydrate and 1.4 times more Protein than Canned Tomato Puree with Salt.
While Canned Tomato Puree with Salt contains 3.4 times more Sugars and 5.4 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Tomato Puree with Salt have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Canned Tomato Puree with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.