Lets compare vitamin content per 5 ounces of Cooked Frozen Chopped Collards with Salt vs Baked White Potatoes:
Boiled Chopped Frozen Collards, drained with Salt have 575 times more Vitamin A, 2.7 times more Vitamin B2, 2 times more Vitamin B9, 2.1 times more Vitamin C, 31.3 times more Vitamin E and 230.8 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.4 times more Vitamin B3, 3.3 times more Vitamin B5 and 1.9 times more Vitamin B6 than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt and Baked Whole White Potatoes have similar amounts of Vitamin B1 per 5 oz.
Both Boiled Chopped Frozen Collards, drained with Salt as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Frozen Chopped Collards with Salt vs Baked White Potatoes:
Boiled Chopped Frozen Collards, drained with Salt have 21 times more Calcium, 1.8 times more Iron, 3.5 times more Manganese, 3 times more Selenium and 40.9 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.3 times more Copper, 2.8 times more Phosphorus, 2.2 times more Potassium and 1.3 times more Zinc than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt and Baked Whole White Potatoes have similar amounts of Magnesium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Chopped Frozen Collards, drained with Salt have 1.3 times more Fiber and 1.4 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.6 times more Energy, 3 times more Carbohydrate and 2.7 times more Sugars than Boiled Chopped Frozen Collards, drained with Salt.
Both Boiled Chopped Frozen Collards, drained with Salt as well as Baked Whole White Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.