Lets compare vitamin content per 14 ounces of Black Currants vs Baked Red Potatoes:
Raw European Black Currants have 12 times more Vitamin A, 14.4 times more Vitamin C and 12.5 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Vitamin B1, 5.3 times more Vitamin B3 and 3.2 times more Vitamin B6 than Raw European Black Currants.
Both Raw European Black Currants and Baked Whole Red Potatoes have similar amounts of Vitamin B2 and Vitamin B5 per 14 oz.
Both Raw European Black Currants as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Black Currants vs Baked Red Potatoes:
Raw European Black Currants have 6.1 times more Calcium, 2.2 times more Iron and 1.5 times more Manganese than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2 times more Copper, 1.7 times more Potassium and 1.5 times more Zinc than Raw European Black Currants.
Both Raw European Black Currants and Baked Whole Red Potatoes have similar amounts of Magnesium, Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw European Black Currants have 4.8 times more Omega 3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Energy, 1.3 times more Carbohydrate and 1.6 times more Protein than Raw European Black Currants.
Both Raw European Black Currants as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.