Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Boiled Lambsquarters with Salt:
Baked Whole Red Potatoes have 1.8 times more Vitamin B3, 5.5 times more Vitamin B5, 1.2 times more Vitamin B6 and 1.9 times more Vitamin B9 than Boiled and Drained Lambsquarters with Salt.
While Boiled and Drained Lambsquarters with Salt contain 391 times more Vitamin A, 1.4 times more Vitamin B1, 5.2 times more Vitamin B2, 2.9 times more Vitamin C and 176.5 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Boiled and Drained Lambsquarters with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Boiled Lambsquarters with Salt:
Baked Whole Red Potatoes have 1.2 times more Magnesium, 1.6 times more Phosphorus, 1.9 times more Potassium and 1.3 times more Zinc than Boiled and Drained Lambsquarters with Salt.
While Boiled and Drained Lambsquarters with Salt contain 28.7 times more Calcium, 3 times more Manganese and 22.1 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled and Drained Lambsquarters with Salt have similar amounts of Copper, Iron and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 2.7 times more Energy, 3.9 times more Carbohydrate and 2.3 times more Sugars than Boiled and Drained Lambsquarters with Salt.
While Boiled and Drained Lambsquarters with Salt contain 2.1 times more Omega 3, 5.6 times more Omega 6 and 1.4 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled and Drained Lambsquarters with Salt have similar amounts of Fiber per 5 oz.
Both Baked Whole Red Potatoes as well as Boiled and Drained Lambsquarters with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.