Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Seedless Raspberries Puree:
Baked Whole Red Potatoes have 3.3 times more Vitamin B3, 3.5 times more Vitamin B6 and 2 times more Vitamin C than Seedless Raspberries Puree.
While Seedless Raspberries Puree contain 1.3 times more Vitamin B1, 2 times more Vitamin B2 and 19.3 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Seedless Raspberries Puree have similar amounts of Vitamin B5 and Vitamin B9 per 1 lb.
Both Baked Whole Red Potatoes as well as Seedless Raspberries Puree have insufficient amounts of Vitamin A in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Seedless Raspberries Puree:
Baked Whole Red Potatoes have 2.6 times more Copper, 1.9 times more Magnesium, 3.6 times more Phosphorus, 3.2 times more Potassium and 2.2 times more Zinc than Seedless Raspberries Puree.
While Seedless Raspberries Puree contain 1.6 times more Calcium, 1.5 times more Iron and 2 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Seedless Raspberries Puree have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 2.1 times more Energy, 2.5 times more Carbohydrate, 2 times more Fiber and 2.3 times more Protein than Seedless Raspberries Puree.
While Seedless Raspberries Puree contain 3.1 times more Omega 3, 4.2 times more Sugars and 6.9 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Seedless Raspberries Puree have insufficient amounts of Fat, Omega 6, Glucose and Sucrose in 1 lb.