Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Cooked Guava Sauce:
Baked Whole Red Potatoes have 2.8 times more Vitamin B1, 3.8 times more Vitamin B2, 3.8 times more Vitamin B3, 2.4 times more Vitamin B6, 5.4 times more Vitamin B9 and 1.5 times more Vitamin K than Cooked Guava Sauce.
While Cooked Guava Sauce contains 14 times more Vitamin A, 11.6 times more Vitamin C and 6.9 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Cooked Guava Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Cooked Guava Sauce:
Baked Whole Red Potatoes have 2.3 times more Copper, 3.9 times more Iron, 4 times more Magnesium, 1.6 times more Manganese, 6.5 times more Phosphorus, 2.4 times more Potassium and 2.4 times more Zinc than Cooked Guava Sauce.
Both Baked Whole Red Potatoes and Cooked Guava Sauce have similar amounts of Water per 14 oz.
Both Baked Whole Red Potatoes as well as Cooked Guava Sauce have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 2.4 times more Energy, 2.1 times more Carbohydrate and 7.2 times more Protein than Cooked Guava Sauce.
While Cooked Guava Sauce contains 4.1 times more Sugars and 2 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Guava Sauce have similar amounts of Omega 3 per 14 oz.
Both Baked Whole Red Potatoes as well as Cooked Guava Sauce have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.