Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Sauteed Red Sweet Peppers:
Baked Whole Red Potatoes have 1.3 times more Vitamin B1, 1.7 times more Vitamin B3, 1.4 times more Vitamin B5 and 13.5 times more Vitamin B9 than Sauteed Red Sweet Peppers.
While Sauteed Red Sweet Peppers contain 138 times more Vitamin A, 2.2 times more Vitamin B2, 1.7 times more Vitamin B6, 12.9 times more Vitamin C, 38.6 times more Vitamin E and 5.9 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Sauteed Red Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Sauteed Red Sweet Peppers:
Baked Whole Red Potatoes have 10.2 times more Copper, 1.5 times more Iron, 2.3 times more Magnesium, 1.5 times more Manganese, 3.1 times more Phosphorus, 2.8 times more Potassium and 2.7 times more Zinc than Sauteed Red Sweet Peppers.
While Sauteed Red Sweet Peppers contain 1.8 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Sauteed Red Sweet Peppers have similar amounts of Water per 14 oz.
Both Baked Whole Red Potatoes as well as Sauteed Red Sweet Peppers have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 3 times more Carbohydrate and 2.2 times more Protein than Sauteed Red Sweet Peppers.
While Sauteed Red Sweet Peppers contain 1.5 times more Energy, 85 times more Fat, 38.9 times more Saturated Fat, 51.7 times more Omega 3, 100.9 times more Omega 6, 3 times more Sugars and 5.3 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Sauteed Red Sweet Peppers have similar amounts of Fiber per 14 oz.
Both Baked Whole Red Potatoes as well as Sauteed Red Sweet Peppers have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.