Lets compare vitamin content per 7 ounces of Stir-Fried Mung Beans Sprouts vs Baked Red Potatoes:
Stir-Fried Sprouted Mung Beans have 1.9 times more Vitamin B1, 3.6 times more Vitamin B2, 1.6 times more Vitamin B5, 2.6 times more Vitamin B9 and 1.3 times more Vitamin C than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Vitamin B3 and 1.6 times more Vitamin B6 than Stir-Fried Sprouted Mung Beans.
Both Stir-Fried Sprouted Mung Beans as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Stir-Fried Mung Beans Sprouts vs Baked Red Potatoes:
Stir-Fried Sprouted Mung Beans have 1.4 times more Calcium, 1.5 times more Copper, 2.7 times more Iron, 1.7 times more Manganese and 2.3 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.5 times more Potassium than Stir-Fried Sprouted Mung Beans.
Both Stir-Fried Sprouted Mung Beans and Baked Whole Red Potatoes have similar amounts of Magnesium, Phosphorus and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Stir-Fried Sprouted Mung Beans have 1.9 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Energy and 1.8 times more Carbohydrate than Stir-Fried Sprouted Mung Beans.
Both Stir-Fried Sprouted Mung Beans and Baked Whole Red Potatoes have similar amounts of Fiber per 7 oz.
Both Stir-Fried Sprouted Mung Beans as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.