Lets compare vitamin content per 100 grams of Low Salt Tomato and Vegetable Juice vs Baked Red Potatoes:
Tomato and Vegetable Juice Low Sodium has 78 times more Vitamin A, 2.2 times more Vitamin C, 4 times more Vitamin E and 1.9 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Vitamin B1, 1.7 times more Vitamin B2, 2.2 times more Vitamin B3, 1.5 times more Vitamin B6 and 1.3 times more Vitamin B9 than Tomato and Vegetable Juice Low Sodium.
Both Tomato and Vegetable Juice Low Sodium as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Low Salt Tomato and Vegetable Juice vs Baked Red Potatoes:
Tomato and Vegetable Juice Low Sodium has 1.2 times more Calcium, 4.8 times more Sodium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Iron, 2.5 times more Magnesium, 4.2 times more Phosphorus, 2.8 times more Potassium and 2 times more Zinc than Tomato and Vegetable Juice Low Sodium.
Both Tomato and Vegetable Juice Low Sodium and Baked Whole Red Potatoes have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Tomato and Vegetable Juice Low Sodium has 2.3 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4 times more Energy, 4.3 times more Carbohydrate, 2.3 times more Fiber and 3.8 times more Protein than Tomato and Vegetable Juice Low Sodium.
Both Tomato and Vegetable Juice Low Sodium as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.