Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Chives:
Baked Whole Red Potatoes have 2.5 times more Vitamin B3 and 1.5 times more Vitamin B6 than Raw Chives.
While Raw Chives contain 218 times more Vitamin A, 2.3 times more Vitamin B2, 3.9 times more Vitamin B9, 4.6 times more Vitamin C, 2.6 times more Vitamin E and 76 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Chives have similar amounts of Vitamin B1 and Vitamin B5 per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Chives have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Chives:
Baked Whole Red Potatoes have 1.2 times more Phosphorus and 1.8 times more Potassium than Raw Chives.
While Raw Chives contain 10.2 times more Calcium, 2.3 times more Iron, 1.5 times more Magnesium, 2.2 times more Manganese and 1.4 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Chives have similar amounts of Copper and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 2.9 times more Energy and 4.5 times more Carbohydrate than Raw Chives.
While Raw Chives contain 5.1 times more Omega 6, 1.3 times more Sugars, 1.4 times more Fiber and 1.4 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Chives have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.