Lets compare vitamin content per 1 pound of Microwaved Yellow Corn, Whole Kernel, Frozen vs Baked Red Potatoes:
Microwaved Yellow Corn, Whole Kernel, Frozen has 12 times more Vitamin A, 1.3 times more Vitamin B3, 1.9 times more Vitamin B5 and 1.4 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Vitamin B6 and 7 times more Vitamin K than Microwaved Yellow Corn, Whole Kernel, Frozen.
Both Microwaved Yellow Corn, Whole Kernel, Frozen and Baked Whole Red Potatoes have similar amounts of Vitamin B1 and Vitamin B2 per 1 lb.
Both Microwaved Yellow Corn, Whole Kernel, Frozen as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Microwaved Yellow Corn, Whole Kernel, Frozen vs Baked Red Potatoes:
Microwaved Yellow Corn, Whole Kernel, Frozen has 1.3 times more Phosphorus and 1.3 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.2 times more Copper, 1.8 times more Iron, 1.3 times more Manganese and 2 times more Potassium than Microwaved Yellow Corn, Whole Kernel, Frozen.
Both Microwaved Yellow Corn, Whole Kernel, Frozen and Baked Whole Red Potatoes have similar amounts of Magnesium and Water per 1 lb.
Both Microwaved Yellow Corn, Whole Kernel, Frozen as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Microwaved Yellow Corn, Whole Kernel, Frozen has 1.3 times more Energy, 9.5 times more Fat, 9.2 times more Omega 6, 1.3 times more Carbohydrate, 2.3 times more Sugars, 1.4 times more Fiber and 1.6 times more Protein than Baked Whole Red Potatoes.
Both Microwaved Yellow Corn, Whole Kernel, Frozen as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 1 lb.