Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Canned Rambutan:
Baked Whole Red Potatoes have 5.5 times more Vitamin B1, 2.3 times more Vitamin B2, 18.9 times more Vitamin B5, 10.6 times more Vitamin B6, 3.4 times more Vitamin B9 and 2.6 times more Vitamin C than Rambutan Canned in Syrup.
Both Baked Whole Red Potatoes and Rambutan Canned in Syrup have similar amounts of Vitamin B3 per 7 oz.
Both Baked Whole Red Potatoes as well as Rambutan Canned in Syrup have insufficient amounts of Vitamin A and Vitamin B12 in 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Canned Rambutan:
Baked Whole Red Potatoes have 2.6 times more Copper, 2 times more Iron, 4 times more Magnesium, 8 times more Phosphorus, 13 times more Potassium and 5 times more Zinc than Rambutan Canned in Syrup.
While Rambutan Canned in Syrup contains 2.4 times more Calcium and 2 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Rambutan Canned in Syrup have similar amounts of Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole Red Potatoes have 2 times more Fiber and 3.5 times more Protein than Rambutan Canned in Syrup.
Both Baked Whole Red Potatoes and Rambutan Canned in Syrup have similar amounts of Energy and Carbohydrate per 7 oz.
Both Baked Whole Red Potatoes as well as Rambutan Canned in Syrup have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 7 oz.