Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Tomatillos:
Baked Whole Red Potatoes have 1.6 times more Vitamin B1, 1.4 times more Vitamin B2, 2.3 times more Vitamin B5, 3.8 times more Vitamin B6 and 3.9 times more Vitamin B9 than Raw Tomatillos.
While Raw Tomatillos contain 4.8 times more Vitamin E and 3.6 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Tomatillos have similar amounts of Vitamin B3 and Vitamin C per 1 lb.
Both Baked Whole Red Potatoes as well as Raw Tomatillos have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Tomatillos:
Baked Whole Red Potatoes have 2.2 times more Copper, 1.4 times more Magnesium, 1.8 times more Phosphorus, 2 times more Potassium and 1.8 times more Zinc than Raw Tomatillos.
Both Baked Whole Red Potatoes and Raw Tomatillos have similar amounts of Iron, Manganese and Water per 1 lb.
Both Baked Whole Red Potatoes as well as Raw Tomatillos have insufficient amounts of Calcium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 2.7 times more Energy, 3.4 times more Carbohydrate and 2.4 times more Protein than Raw Tomatillos.
While Raw Tomatillos contain 6.8 times more Fat, 8.2 times more Omega 6 and 2.7 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Tomatillos have similar amounts of Omega 3 and Fiber per 1 lb.
Both Baked Whole Red Potatoes as well as Raw Tomatillos have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.