Lets compare vitamin content per 7 ounces of Dried Pasilla Peppers vs Baked Red Potatoes:
Dried Pasilla Peppers have 1788 times more Vitamin A, 2.4 times more Vitamin B1, 63.9 times more Vitamin B2, 4.5 times more Vitamin B3, 4.7 times more Vitamin B5, 19.9 times more Vitamin B6 and 6.3 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2 times more Vitamin C than Dried Pasilla Peppers.
Both Dried Pasilla 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 Dried Pasilla Peppers vs Baked Red Potatoes:
Dried Pasilla Peppers have 10.8 times more Calcium, 2.4 times more Copper, 14 times more Iron, 4.6 times more Magnesium, 9.1 times more Manganese, 3.7 times more Phosphorus, 4.1 times more Potassium, 7.4 times more Sodium and 3.5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.2 times more Water than Dried Pasilla Peppers.
Comparison of macro-nutrients per 7 ounces:
Dried Pasilla Peppers have 4 times more Energy, 105.7 times more Fat, 2.6 times more Carbohydrate, 14.9 times more Fiber and 5.4 times more Protein than Baked Whole Red Potatoes.
Both Dried Pasilla Peppers as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.