Lets compare vitamin content per 7 ounces of Red Currants vs Baked White Potatoes:
Raw Red And White Currants have 3.3 times more Vitamin C and 4.1 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 15.3 times more Vitamin B3, 6 times more Vitamin B5, 3 times more Vitamin B6 and 4.8 times more Vitamin B9 than Raw Red And White Currants.
Both Raw Red And White Currants and Baked Whole White Potatoes have similar amounts of Vitamin B1 and Vitamin B2 per 7 oz.
Both Raw Red And White Currants as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 7 oz.
Comparing minerals per 7 ounces for Red Currants vs Baked White Potatoes:
Raw Red And White Currants have 3.3 times more Calcium and 1.6 times more Iron than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.1 times more Magnesium, 1.7 times more Phosphorus, 2 times more Potassium and 1.5 times more Zinc than Raw Red And White Currants.
Both Raw Red And White Currants and Baked Whole White Potatoes have similar amounts of Copper, Manganese, Selenium and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Red And White Currants have 2.3 times more Omega 3, 4.8 times more Sugars, 9.8 times more Fructose and 2 times more Fiber than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.6 times more Energy, 1.5 times more Carbohydrate and 1.5 times more Protein than Raw Red And White Currants.
Both Raw Red And White Currants as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.