Lets compare vitamin content per 7 ounces of Red Leaf Lettuce vs Baked Red Potatoes:
Raw Red Leaf Lettuce has 375 times more Vitamin A, 1.5 times more Vitamin B2, 1.3 times more Vitamin B9, 1.9 times more Vitamin E and 50.1 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5 times more Vitamin B3, 2.4 times more Vitamin B5, 2.1 times more Vitamin B6 and 3.4 times more Vitamin C than Raw Red Leaf Lettuce.
Both Raw Red Leaf Lettuce and Baked Whole Red Potatoes have similar amounts of Vitamin B1 per 7 oz.
Both Raw Red Leaf Lettuce as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Red Leaf Lettuce vs Baked Red Potatoes:
Raw Red Leaf Lettuce has 3.7 times more Calcium, 1.7 times more Iron, 2.1 times more Sodium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 6.2 times more Copper, 2.3 times more Magnesium, 2.6 times more Phosphorus, 2.9 times more Potassium and 2 times more Zinc than Raw Red Leaf Lettuce.
Both Raw Red Leaf Lettuce and Baked Whole Red Potatoes have similar amounts of Manganese per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Red Leaf Lettuce has 5.4 times more Omega 3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 6.7 times more Energy, 8.7 times more Carbohydrate, 3 times more Sugars, 2 times more Fiber and 1.7 times more Protein than Raw Red Leaf Lettuce.
Both Raw Red Leaf Lettuce as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 7 oz.