Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Frozen Naranjilla Pulp:
Baked Whole White Potatoes have more Vitamin B2, 1.7 times more Vitamin B5, 2 times more Vitamin B6, 12.7 times more Vitamin B9 and 3.9 times more Vitamin C than Frozen Naranjilla Pulp.
While Frozen Naranjilla Pulp contains 28 times more Vitamin A, 18.8 times more Vitamin E and 5.4 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Frozen Naranjilla Pulp have similar amounts of Vitamin B1 and Vitamin B3 per 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Frozen Naranjilla Pulp:
Baked Whole White Potatoes have 1.3 times more Calcium, 4.5 times more Copper, 1.8 times more Iron, 2.5 times more Magnesium, 2.8 times more Manganese, 6.3 times more Phosphorus, 2.7 times more Potassium and 3.5 times more Zinc than Frozen Naranjilla Pulp.
Both Baked Whole White Potatoes and Frozen Naranjilla Pulp have similar amounts of Water per 5 oz.
Both Baked Whole White Potatoes as well as Frozen Naranjilla Pulp have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 3.7 times more Energy, 3.6 times more Carbohydrate, 1.9 times more Fiber and 4.8 times more Protein than Frozen Naranjilla Pulp.
While Frozen Naranjilla Pulp contains 2.4 times more Sugars and 2.9 times more Fructose than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Frozen Naranjilla Pulp have insufficient amounts of Fat, Glucose and Sucrose in 5 oz.