Lets compare vitamin content per 100 grams of Cooked Chinese Broccoli vs Baked White Potatoes:
Cooked Chinese Broccoli has 82 times more Vitamin A, 2 times more Vitamin B1, 3.4 times more Vitamin B2, 2.6 times more Vitamin B9, 2.2 times more Vitamin C, 12 times more Vitamin E and 31.4 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.5 times more Vitamin B3, 2.4 times more Vitamin B5 and 3 times more Vitamin B6 than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Chinese Broccoli vs Baked White Potatoes:
Cooked Chinese Broccoli has 10 times more Calcium, 1.4 times more Manganese, 2.6 times more Selenium and 1.2 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.1 times more Copper, 1.5 times more Magnesium, 1.8 times more Phosphorus and 2.1 times more Potassium than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Baked Whole White Potatoes have similar amounts of Iron and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Chinese Broccoli has 17.2 times more Omega 3 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.2 times more Energy, 5.5 times more Carbohydrate, 1.8 times more Sugars and 1.8 times more Protein than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Baked Whole White Potatoes have similar amounts of Fiber per 100 g.
Both Cooked Chinese Broccoli as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.