Lets compare vitamin content per 14 ounces of Napa Cabbage vs Baked Red Potatoes:
Raw Chinese Napa Cabbage has 16 times more Vitamin A, 2.9 times more Vitamin B9, 2.1 times more Vitamin C and 15.3 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Vitamin B1, 4 times more Vitamin B3 and 3.2 times more Vitamin B5 than Raw Chinese Napa Cabbage.
Both Raw Chinese Napa Cabbage and Baked Whole Red Potatoes have similar amounts of Vitamin B2 and Vitamin B6 per 14 oz.
Both Raw Chinese Napa 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 Napa Cabbage vs Baked Red Potatoes:
Raw Chinese Napa Cabbage has 8.6 times more Calcium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.8 times more Copper, 2.3 times more Iron, 2.2 times more Magnesium, 2.5 times more Phosphorus, 2.3 times more Potassium and 1.7 times more Zinc than Raw Chinese Napa Cabbage.
Both Raw Chinese Napa Cabbage and Baked Whole Red Potatoes have similar amounts of Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Chinese Napa Cabbage has 3.8 times more Omega 3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.4 times more Energy, 6.1 times more Carbohydrate, 1.5 times more Fiber and 1.9 times more Protein than Raw Chinese Napa Cabbage.
Both Raw Chinese Napa Cabbage and Baked Whole Red Potatoes have similar amounts of Sugars per 14 oz.
Both Raw Chinese Napa Cabbage as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.