Lets compare vitamin content per 100 grams of Chinese Broccoli vs Baked Red Potatoes:
Raw Chinese Broccoli has 86 times more Vitamin A, 1.4 times more Vitamin B1, 3.1 times more Vitamin B2, 3.9 times more Vitamin B9, 2.3 times more Vitamin C, 6.3 times more Vitamin E and 31.8 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.5 times more Vitamin B3 and 2.9 times more Vitamin B6 than Raw Chinese Broccoli.
Both Raw Chinese Broccoli as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Chinese Broccoli vs Baked Red Potatoes:
Raw Chinese Broccoli has 11.7 times more Calcium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.7 times more Copper, 1.5 times more Magnesium, 1.7 times more Phosphorus and 2 times more Potassium than Raw Chinese Broccoli.
Both Raw Chinese Broccoli and Baked Whole Red Potatoes have similar amounts of Iron and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Chinese Broccoli has 18.1 times more Omega 3 and 1.4 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Energy, 4.2 times more Carbohydrate, 1.6 times more Sugars and 1.9 times more Protein than Raw Chinese Broccoli.
Both Raw Chinese Broccoli as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.