Lets compare vitamin content per 1 pound of Parsley vs Baked White Potatoes:
Fresh Parsley has 421 times more Vitamin A, 1.8 times more Vitamin B1, 2.3 times more Vitamin B2, 4 times more Vitamin B9, 10.6 times more Vitamin C, 18.8 times more Vitamin E and 607.4 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.3 times more Vitamin B6 than Fresh Parsley.
Both Fresh Parsley and Baked Whole White Potatoes have similar amounts of Vitamin B3 and Vitamin B5 per 1 lb.
Both Fresh Parsley as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Parsley vs Baked White Potatoes:
Fresh Parsley has 13.8 times more Calcium, 9.7 times more Iron, 1.9 times more Magnesium, 8 times more Sodium and 3.1 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Phosphorus than Fresh Parsley.
Both Fresh Parsley and Baked Whole White Potatoes have similar amounts of Copper, Manganese, Potassium and Water per 1 lb.
Both Fresh Parsley as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Fresh Parsley has 1.6 times more Fiber and 1.4 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.6 times more Energy, 3.3 times more Carbohydrate and 1.8 times more Sugars than Fresh Parsley.
Both Fresh Parsley as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.