Lets compare vitamin content per 5 ounces of Purslane vs Baked Red Potatoes:
Raw Purslane has 2.2 times more Vitamin B2 and 1.7 times more Vitamin C than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Vitamin B1, 3.3 times more Vitamin B3, 9.5 times more Vitamin B5, 2.9 times more Vitamin B6 and 2.3 times more Vitamin B9 than Raw Purslane.
Both Raw Purslane 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 Purslane vs Baked Red Potatoes:
Raw Purslane has 7.2 times more Calcium, 2.8 times more Iron, 2.4 times more Magnesium, 1.8 times more Manganese, 3.8 times more Sodium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Copper, 1.6 times more Phosphorus and 2.4 times more Zinc than Raw Purslane.
Both Raw Purslane and Baked Whole Red Potatoes have similar amounts of Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Purslane has 11.7 times more Omega 3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.4 times more Energy and 5.8 times more Carbohydrate than Raw Purslane.
Both Raw Purslane and Baked Whole Red Potatoes have similar amounts of Protein per 5 oz.
Both Raw Purslane as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.