Lets compare vitamin content per 5 ounces of Sauteed Red Sweet Peppers vs Baked Red Potatoes:
Sauteed Red Sweet Peppers have 138 times more Vitamin A, 2.2 times more Vitamin B2, 1.7 times more Vitamin B6, 12.9 times more Vitamin C, 38.6 times more Vitamin E and 5.9 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Vitamin B1, 1.7 times more Vitamin B3, 1.4 times more Vitamin B5 and 13.5 times more Vitamin B9 than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers 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 Sauteed Red Sweet Peppers vs Baked Red Potatoes:
Sauteed Red Sweet Peppers have 1.8 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 10.2 times more Copper, 1.5 times more Iron, 2.3 times more Magnesium, 1.5 times more Manganese, 3.1 times more Phosphorus, 2.8 times more Potassium and 2.7 times more Zinc than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Baked Whole Red Potatoes have similar amounts of Water per 5 oz.
Both Sauteed Red Sweet Peppers as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Sauteed Red Sweet Peppers have 1.5 times more Energy, 85 times more Fat, 38.9 times more Saturated Fat, 51.7 times more Omega 3, 100.9 times more Omega 6, 3 times more Sugars and 5.3 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3 times more Carbohydrate and 2.2 times more Protein than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Baked Whole Red Potatoes have similar amounts of Fiber per 5 oz.
Both Sauteed Red Sweet Peppers as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.