Lets compare vitamin content per 5 ounces of Ginger Root vs Baked White Potatoes:
Raw Ginger Root has 6.5 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Vitamin B1, 1.3 times more Vitamin B2, 2 times more Vitamin B3, 1.9 times more Vitamin B5, 1.3 times more Vitamin B6, 3.5 times more Vitamin B9, 2.5 times more Vitamin C and 27 times more Vitamin K than Raw Ginger Root.
Both Raw Ginger Root as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Ginger Root vs Baked White Potatoes:
Raw Ginger Root has 1.6 times more Calcium, 1.8 times more Copper, 1.6 times more Magnesium, 1.2 times more Manganese and 1.4 times more Selenium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Phosphorus and 1.3 times more Potassium than Raw Ginger Root.
Both Raw Ginger Root and Baked Whole White Potatoes have similar amounts of Iron, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Ginger Root has 2.3 times more Omega 3 than Baked Whole White Potatoes.
Both Raw Ginger Root and Baked Whole White Potatoes have similar amounts of Energy, Carbohydrate, Sugars, Fiber and Protein per 5 oz.
Both Raw Ginger Root as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.