Lets compare vitamin content per 100 grams of Butterbur vs Baked Red Potatoes:
Raw Butterbur has 2.5 times more Vitamin C than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.6 times more Vitamin B1, 2.5 times more Vitamin B2, 8 times more Vitamin B3, 10.7 times more Vitamin B5, 2.2 times more Vitamin B6 and 2.7 times more Vitamin B9 than Raw Butterbur.
Both Raw Butterbur as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Butterbur vs Baked Red Potatoes:
Raw Butterbur has 11.4 times more Calcium, 1.6 times more Manganese, 1.2 times more Potassium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Copper, 7 times more Iron, 2 times more Magnesium, 6 times more Phosphorus and 2.5 times more Zinc than Raw Butterbur.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes contain 6.2 times more Energy, 5.4 times more Carbohydrate and 5.9 times more Protein than Raw Butterbur.
Both Raw Butterbur as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.