Lets compare vitamin content per 5 ounces of Beet Greens vs Baked Red Potatoes:
Raw Beet Greens have 316 times more Vitamin A, 1.4 times more Vitamin B1, 4.4 times more Vitamin B2, 2.4 times more Vitamin C, 18.8 times more Vitamin E and 142.9 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4 times more Vitamin B3, 1.4 times more Vitamin B5, 2 times more Vitamin B6 and 1.8 times more Vitamin B9 than Raw Beet Greens.
Both Raw Beet Greens as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Beet Greens vs Baked Red Potatoes:
Raw Beet Greens have 13 times more Calcium, 3.7 times more Iron, 2.5 times more Magnesium, 2.3 times more Manganese, 1.4 times more Potassium and 18.8 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Phosphorus than Raw Beet Greens.
Both Raw Beet Greens and Baked Whole Red Potatoes have similar amounts of Copper, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Beet Greens have 2.1 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4 times more Energy, 4.5 times more Carbohydrate and 2.9 times more Sugars than Raw Beet Greens.
Both Raw Beet Greens and Baked Whole Red Potatoes have similar amounts of Protein per 5 oz.
Both Raw Beet Greens as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.