Lets compare vitamin content per 7 ounces of Hungarian Peppers vs Baked Red Potatoes:
Raw Hungarian Peppers have 41 times more Vitamin A, 2.4 times more Vitamin B6, 2 times more Vitamin B9, 7.4 times more Vitamin C, 6 times more Vitamin E and 3.5 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Vitamin B3 and 1.7 times more Vitamin B5 than Raw Hungarian Peppers.
Both Raw Hungarian Peppers and Baked Whole Red Potatoes have similar amounts of Vitamin B1 and Vitamin B2 per 7 oz.
Both Raw Hungarian Peppers 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 Hungarian Peppers vs Baked Red Potatoes:
Raw Hungarian Peppers have 1.3 times more Calcium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Copper, 1.5 times more Iron, 1.8 times more Magnesium, 2.5 times more Phosphorus, 2.7 times more Potassium and 1.3 times more Zinc than Raw Hungarian Peppers.
Both Raw Hungarian Peppers and Baked Whole Red Potatoes have similar amounts of Manganese and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Hungarian Peppers have 4.7 times more Omega 6 and 2.5 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3 times more Energy, 2.9 times more Carbohydrate, 1.8 times more Fiber and 2.9 times more Protein than Raw Hungarian Peppers.
Both Raw Hungarian Peppers as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 7 oz.