Lets compare vitamin content per 14 ounces of Boiled Napa Cabbage vs Baked White Potatoes:
Boiled and Drained Chinese Napa Cabbage has 48 times more Vitamin A, 1.4 times more Vitamin B9 and 1.3 times more Vitamin C than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.1 times more Vitamin B3 and 4.8 times more Vitamin B5 than Boiled and Drained Chinese Napa Cabbage.
Both Boiled and Drained Chinese Napa Cabbage and Baked Whole White Potatoes have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B6 per 14 oz.
Both Boiled and Drained Chinese Napa Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Napa Cabbage vs Baked White Potatoes:
Boiled and Drained Chinese Napa Cabbage has 3.2 times more Calcium and 1.3 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.4 times more Copper, 2.1 times more Iron, 2.7 times more Magnesium, 1.9 times more Phosphorus, 2.4 times more Potassium and 1.9 times more Zinc than Boiled and Drained Chinese Napa Cabbage.
Both Boiled and Drained Chinese Napa Cabbage and Baked Whole White Potatoes have similar amounts of Manganese per 14 oz.
Both Boiled and Drained Chinese Napa Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Chinese Napa Cabbage has 3.2 times more Omega 3 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 6.6 times more Energy, 8.7 times more Carbohydrate and 1.4 times more Protein than Boiled and Drained Chinese Napa Cabbage.
Both Boiled and Drained Chinese Napa Cabbage and Baked Whole White Potatoes have similar amounts of Fiber per 14 oz.
Both Boiled and Drained Chinese Napa Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.