Lets compare vitamin content per 1 kilogram of Cooked Chinese Broccoli vs Baked Red Potatoes:
Cooked Chinese Broccoli has 82 times more Vitamin A, 1.3 times more Vitamin B1, 2.9 times more Vitamin B2, 3.7 times more Vitamin B9, 2.2 times more Vitamin C, 6 times more Vitamin E and 30.3 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.6 times more Vitamin B3, 2.1 times more Vitamin B5 and 3 times more Vitamin B6 than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Chinese Broccoli vs Baked Red Potatoes:
Cooked Chinese Broccoli has 11.1 times more Calcium, 1.5 times more Manganese and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.9 times more Copper, 1.6 times more Magnesium, 1.8 times more Phosphorus and 2.1 times more Potassium than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Baked Whole Red Potatoes have similar amounts of Iron and Zinc per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Chinese Broccoli has 17.2 times more Omega 3 and 1.4 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4 times more Energy, 5.1 times more Carbohydrate, 1.7 times more Sugars and 2 times more Protein than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.