Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Parsnips:
Baked Whole Red Potatoes have 2.3 times more Vitamin B3 and 2.4 times more Vitamin B6 than Raw Parsnips.
While Raw Parsnips contain 1.3 times more Vitamin B1, 1.8 times more Vitamin B5, 2.5 times more Vitamin B9, 1.3 times more Vitamin C, 18.6 times more Vitamin E and 8 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Parsnips have similar amounts of Vitamin B2 per 1 lb.
Both Baked Whole Red Potatoes as well as Raw Parsnips have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Parsnips:
Baked Whole Red Potatoes have 1.5 times more Copper and 1.5 times more Potassium than Raw Parsnips.
While Raw Parsnips contain 4 times more Calcium, 3.2 times more Manganese and 1.5 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Parsnips have similar amounts of Iron, Magnesium, Phosphorus and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 1.9 times more Protein than Raw Parsnips.
While Raw Parsnips contain 3.4 times more Sugars and 2.7 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Parsnips have similar amounts of Energy and Carbohydrate per 1 lb.
Both Baked Whole Red Potatoes as well as Raw Parsnips have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.