Lets compare vitamin content per 5 ounces of Chinese Waterchestnuts vs Baked Red Potatoes:
Raw Chinese Waterchestnuts have 1.9 times more Vitamin B1, 4 times more Vitamin B2, 1.4 times more Vitamin B5, 1.5 times more Vitamin B6 and 15 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Vitamin B3, 1.7 times more Vitamin B9, 3.2 times more Vitamin C and 9.3 times more Vitamin K than Raw Chinese Waterchestnuts.
Both Raw Chinese Waterchestnuts as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Chinese Waterchestnuts vs Baked Red Potatoes:
Raw Chinese Waterchestnuts have 1.2 times more Calcium, 1.9 times more Copper, 1.9 times more Manganese and 1.3 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 11.7 times more Iron and 1.3 times more Magnesium than Raw Chinese Waterchestnuts.
Both Raw Chinese Waterchestnuts and Baked Whole Red Potatoes have similar amounts of Phosphorus, Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Chinese Waterchestnuts have 1.2 times more Carbohydrate, 3.4 times more Sugars and 1.7 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Protein than Raw Chinese Waterchestnuts.
Both Raw Chinese Waterchestnuts and Baked Whole Red Potatoes have similar amounts of Energy per 5 oz.
Both Raw Chinese Waterchestnuts as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.