Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Brussels Sprouts:
Baked Whole White Potatoes have 2.1 times more Vitamin B3 and 1.2 times more Vitamin B5 than Raw Brussels Sprouts.
While Raw Brussels Sprouts contain 38 times more Vitamin A, 2.9 times more Vitamin B1, 2.1 times more Vitamin B2, 1.6 times more Vitamin B9, 6.7 times more Vitamin C, 22 times more Vitamin E and 65.6 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Brussels Sprouts have similar amounts of Vitamin B6 per 5 oz.
Both Baked Whole White Potatoes as well as Raw Brussels Sprouts have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Brussels Sprouts:
Baked Whole White Potatoes have 1.8 times more Copper and 1.4 times more Potassium than Raw Brussels Sprouts.
While Raw Brussels Sprouts contain 4.2 times more Calcium, 2.2 times more Iron, 1.8 times more Manganese, 3.2 times more Selenium and 3.6 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Brussels Sprouts have similar amounts of Magnesium, Phosphorus, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 2.1 times more Energy and 2.4 times more Carbohydrate than Raw Brussels Sprouts.
While Raw Brussels Sprouts contain 6.6 times more Omega 3, 1.4 times more Sugars, 2.6 times more Fructose, 1.8 times more Fiber and 1.6 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raw Brussels Sprouts have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.