Lets compare vitamin content per 5 ounces of Raspberries Puree vs Baked Red Potatoes:
Raspberries Puree with Seeds have 1.8 times more Vitamin B2 and 9.6 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.5 times more Vitamin B3 and 5.7 times more Vitamin B6 than Raspberries Puree with Seeds.
Both Raspberries Puree with Seeds and Baked Whole Red Potatoes have similar amounts of Vitamin B1, Vitamin B5, Vitamin B9 and Vitamin C per 5 oz.
Both Raspberries Puree with Seeds as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A in 5 oz.
Comparing minerals per 5 ounces for Raspberries Puree vs Baked Red Potatoes:
Raspberries Puree with Seeds have 2.6 times more Calcium and 3.9 times more Manganese than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2 times more Copper, 2.4 times more Phosphorus, 2.8 times more Potassium and 1.3 times more Zinc than Raspberries Puree with Seeds.
Both Raspberries Puree with Seeds and Baked Whole Red Potatoes have similar amounts of Iron, Magnesium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raspberries Puree with Seeds have 6.5 times more Fat, 1.9 times more Omega 3, 4.6 times more Sugars, 7.5 times more Fructose and 2.4 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Energy, 1.7 times more Carbohydrate and 2.1 times more Protein than Raspberries Puree with Seeds.
Both Raspberries Puree with Seeds as well as Baked Whole Red Potatoes have insufficient amounts of Omega 6, Glucose and Sucrose in 5 oz.