Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Turnips:
Baked Whole Red Potatoes have 1.8 times more Vitamin B1, 1.7 times more Vitamin B2, 4 times more Vitamin B3, 1.7 times more Vitamin B5, 2.4 times more Vitamin B6, 1.8 times more Vitamin B9 and 28 times more Vitamin K than Raw Turnips.
While Raw Turnips contain 1.7 times more Vitamin C than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Turnips have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Turnips:
Baked Whole Red Potatoes have 2 times more Copper, 2.3 times more Iron, 2.5 times more Magnesium, 1.3 times more Manganese, 2.7 times more Phosphorus, 2.9 times more Potassium and 1.5 times more Zinc than Raw Turnips.
While Raw Turnips contain 3.3 times more Calcium and 5.6 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Turnips have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 3.1 times more Energy, 3 times more Carbohydrate and 2.6 times more Protein than Raw Turnips.
While Raw Turnips contain 2.7 times more Omega 3 and 2.7 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Turnips have similar amounts of Fiber per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Turnips have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.