Lets compare vitamin content per 5 ounces of Canned Rambutan vs Baked White Potatoes:
Baked Whole White Potatoes contain 3.7 times more Vitamin B1, 2 times more Vitamin B2, 21.3 times more Vitamin B5, 10.6 times more Vitamin B6, 4.8 times more Vitamin B9 and 2.6 times more Vitamin C than Rambutan Canned in Syrup.
Both Rambutan Canned in Syrup and Baked Whole White Potatoes have similar amounts of Vitamin B3 per 5 oz.
Both Rambutan Canned in Syrup as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Canned Rambutan vs Baked White Potatoes:
Rambutan Canned in Syrup has 2.2 times more Calcium and 1.8 times more Manganese than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Copper, 1.8 times more Iron, 3.9 times more Magnesium, 8.3 times more Phosphorus, 13 times more Potassium and 4.4 times more Zinc than Rambutan Canned in Syrup.
Both Rambutan Canned in Syrup and Baked Whole White Potatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes contain 2.3 times more Fiber and 3.2 times more Protein than Rambutan Canned in Syrup.
Both Rambutan Canned in Syrup and Baked Whole White Potatoes have similar amounts of Energy and Carbohydrate per 5 oz.
Both Rambutan Canned in Syrup as well as Baked Whole White Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.