Lets compare vitamin content per 14 ounces of Sweetened Red Frozen Raspberries vs Baked White Potatoes:
Sweetened Red Frozen Raspberries have 1.3 times more Vitamin C, 18 times more Vitamin E and 2.4 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.5 times more Vitamin B1, 6.6 times more Vitamin B3, 2.6 times more Vitamin B5, 6.2 times more Vitamin B6 and 1.5 times more Vitamin B9 than Sweetened Red Frozen Raspberries.
Both Sweetened Red Frozen Raspberries and Baked Whole White Potatoes have similar amounts of Vitamin B2 per 14 oz.
Both Sweetened Red Frozen Raspberries as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Sweetened Red Frozen Raspberries vs Baked White Potatoes:
Sweetened Red Frozen Raspberries have 1.5 times more Calcium and 3.4 times more Manganese than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.1 times more Magnesium, 4.4 times more Phosphorus, 4.8 times more Potassium and 1.9 times more Zinc than Sweetened Red Frozen Raspberries.
Both Sweetened Red Frozen Raspberries and Baked Whole White Potatoes have similar amounts of Copper, Iron and Water per 14 oz.
Both Sweetened Red Frozen Raspberries as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Sweetened Red Frozen Raspberries have 2 times more Omega 3, 1.2 times more Carbohydrate, 14.2 times more Sugars and 2.1 times more Fiber than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3 times more Protein than Sweetened Red Frozen Raspberries.
Both Sweetened Red Frozen Raspberries and Baked Whole White Potatoes have similar amounts of Energy per 14 oz.
Both Sweetened Red Frozen Raspberries as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.