Lets compare vitamin content per 1 kilogram of Parsley vs Baked Red Potatoes:
Fresh Parsley has 421 times more Vitamin A, 2 times more Vitamin B2, 5.6 times more Vitamin B9, 10.6 times more Vitamin C, 9.4 times more Vitamin E and 585.7 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Vitamin B6 than Fresh Parsley.
Both Fresh Parsley and Baked Whole Red Potatoes have similar amounts of Vitamin B1, Vitamin B3 and Vitamin B5 per 1 kg.
Both Fresh Parsley 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 Parsley vs Baked Red Potatoes:
Fresh Parsley has 15.3 times more Calcium, 8.9 times more Iron, 1.8 times more Magnesium, 4.7 times more Sodium and 2.7 times more Zinc than Baked Whole Red Potatoes.
Both Fresh Parsley and Baked Whole Red Potatoes have similar amounts of Copper, Manganese, Phosphorus, Potassium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Fresh Parsley has 1.8 times more Fiber and 1.3 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Energy, 3.1 times more Carbohydrate and 1.7 times more Sugars than Fresh Parsley.
Both Fresh Parsley as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.