Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Butterbur:
Baked Whole Red Potatoes have 3.6 times more Vitamin B1, 2.5 times more Vitamin B2, 8 times more Vitamin B3, 10.7 times more Vitamin B5, 2.2 times more Vitamin B6 and 2.7 times more Vitamin B9 than Raw Butterbur.
While Raw Butterbur contains 2.5 times more Vitamin C than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Butterbur have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Butterbur:
Baked Whole Red Potatoes have 1.7 times more Copper, 7 times more Iron, 2 times more Magnesium, 6 times more Phosphorus and 2.5 times more Zinc than Raw Butterbur.
While Raw Butterbur contains 11.4 times more Calcium and 1.6 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Butterbur have similar amounts of Potassium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 6.2 times more Energy, 5.4 times more Carbohydrate and 5.9 times more Protein than Raw Butterbur.
Both Baked Whole Red Potatoes as well as Raw Butterbur have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 lb.