Lets compare vitamin content per 14 ounces of Chinese Cabbage vs Baked Red Potatoes:
Raw Chinese Cabbage has 223 times more Vitamin A, 1.4 times more Vitamin B2, 2.4 times more Vitamin B9, 3.6 times more Vitamin C and 16.3 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Vitamin B1, 3.2 times more Vitamin B3 and 3.9 times more Vitamin B5 than Raw Chinese Cabbage.
Both Raw Chinese Cabbage and Baked Whole Red Potatoes have similar amounts of Vitamin B6 per 14 oz.
Both Raw Chinese Cabbage as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Chinese Cabbage vs Baked Red Potatoes:
Raw Chinese Cabbage has 11.7 times more Calcium, 5.4 times more Sodium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 8.3 times more Copper, 1.5 times more Magnesium, 1.9 times more Phosphorus, 2.2 times more Potassium and 2.1 times more Zinc than Raw Chinese Cabbage.
Both Raw Chinese Cabbage and Baked Whole Red Potatoes have similar amounts of Iron and Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Chinese Cabbage has 3.7 times more Omega 3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 6.7 times more Energy, 9 times more Carbohydrate, 1.8 times more Fiber and 1.5 times more Protein than Raw Chinese Cabbage.
Both Raw Chinese Cabbage and Baked Whole Red Potatoes have similar amounts of Sugars per 14 oz.
Both Raw Chinese Cabbage as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.