Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Cassava:
Baked Whole Red Potatoes have 1.9 times more Vitamin B3, 3.2 times more Vitamin B5, 2.4 times more Vitamin B6 and 1.5 times more Vitamin K than Raw Cassava.
While Raw Cassava contains 1.6 times more Vitamin C and 2.4 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Cassava have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B9 per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Cassava:
Baked Whole Red Potatoes have 1.7 times more Copper, 2.6 times more Iron, 1.3 times more Magnesium, 2.7 times more Phosphorus, 2 times more Potassium and 1.3 times more Water than Raw Cassava.
While Raw Cassava contains 1.8 times more Calcium and 2.2 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Cassava have similar amounts of Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 1.7 times more Protein than Raw Cassava.
While Raw Cassava contains 1.8 times more Energy and 1.9 times more Carbohydrate than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Cassava have similar amounts of Omega 3, Sugars and Fiber per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Cassava have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.