Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Raspberries:
Baked Whole White Potatoes have 1.5 times more Vitamin B1, 2.6 times more Vitamin B3, 3.8 times more Vitamin B6 and 1.8 times more Vitamin B9 than Raw Raspberries.
While Raw Raspberries contain 2.1 times more Vitamin C, 21.8 times more Vitamin E and 2.9 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Raspberries have similar amounts of Vitamin B2 and Vitamin B5 per 14 oz.
Both Baked Whole White Potatoes as well as Raw Raspberries have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Raspberries:
Baked Whole White Potatoes have 1.4 times more Copper, 1.2 times more Magnesium, 2.6 times more Phosphorus and 3.6 times more Potassium than Raw Raspberries.
While Raw Raspberries contain 2.5 times more Calcium and 3.5 times more Manganese than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Raspberries have similar amounts of Iron, Zinc and Water per 14 oz.
Both Baked Whole White Potatoes as well as Raw Raspberries have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 1.8 times more Energy, 1.8 times more Carbohydrate and 1.8 times more Protein than Raw Raspberries.
While Raw Raspberries contain 8.4 times more Omega 3, 5.1 times more Omega 6, 2.9 times more Sugars, 6.5 times more Fructose and 3.1 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raw Raspberries have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.