Lets compare vitamin content per 14 ounces of Cooked Chopped Frozen Red Sweet Peppers vs Baked White Potatoes:
Boiled Chopped Frozen Red Sweet Peppers have 96 times more Vitamin A, 3.3 times more Vitamin C, 27 times more Vitamin E and 1.3 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.4 times more Vitamin B2, 1.4 times more Vitamin B3, 16.7 times more Vitamin B5, 2 times more Vitamin B6 and 3.8 times more Vitamin B9 than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers and Baked Whole White Potatoes have similar amounts of Vitamin B1 per 14 oz.
Both Boiled Chopped Frozen Red Sweet Peppers 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 Cooked Chopped Frozen Red Sweet Peppers vs Baked White Potatoes:
Boiled Chopped Frozen Red Sweet Peppers have 1.3 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.9 times more Copper, 3.9 times more Magnesium, 1.9 times more Manganese, 5.8 times more Phosphorus, 7.6 times more Potassium and 7 times more Zinc than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers and Baked Whole White Potatoes have similar amounts of Calcium and Iron per 14 oz.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Chopped Frozen Red Sweet Peppers have 1.9 times more Sugars than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.8 times more Energy, 6.4 times more Carbohydrate, 2.6 times more Fiber and 2.2 times more Protein than Boiled Chopped Frozen Red Sweet Peppers.
Both Boiled Chopped Frozen Red Sweet Peppers as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.