Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Spanish Tomato Sauce:
Baked Whole Red Potatoes have 1.2 times more Vitamin B3, 1.2 times more Vitamin B5, 1.9 times more Vitamin B9 and 1.5 times more Vitamin C than Canned Spanish Tomato Sauce.
While Canned Spanish Tomato Sauce contains 49 times more Vitamin A than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Spanish Tomato Sauce have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B6 per 100 g.
Both Baked Whole Red Potatoes as well as Canned Spanish Tomato Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Spanish Tomato Sauce:
Baked Whole Red Potatoes have 1.5 times more Magnesium, 1.5 times more Phosphorus and 1.5 times more Potassium than Canned Spanish Tomato Sauce.
While Canned Spanish Tomato Sauce contains 1.9 times more Calcium, 5 times more Iron and 39.3 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Spanish Tomato Sauce have similar amounts of Copper, Manganese, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 2.6 times more Energy, 2.7 times more Carbohydrate, 1.3 times more Fiber and 1.6 times more Protein than Canned Spanish Tomato Sauce.
Both Baked Whole Red Potatoes as well as Canned Spanish Tomato Sauce have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.