Lets compare vitamin content per 100 grams of Cooked Frozen Peas And Carrots with Salt vs Baked White Potatoes:
Boiled Frozen Peas And Carrots, drained with Salt have 476 times more Vitamin A, 4.7 times more Vitamin B1, 1.5 times more Vitamin B2, 13 times more Vitamin E and 7 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Vitamin B3, 2.3 times more Vitamin B5, 2.4 times more Vitamin B6, 1.5 times more Vitamin B9 and 1.6 times more Vitamin C than Boiled Frozen Peas And Carrots, drained with Salt.
Both Boiled Frozen Peas And Carrots, drained with Salt 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 Frozen Peas And Carrots with Salt vs Baked White Potatoes:
Boiled Frozen Peas And Carrots, drained with Salt have 2.3 times more Calcium, 1.5 times more Iron, 2.2 times more Selenium, 43.4 times more Sodium and 1.3 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.7 times more Copper, 1.7 times more Magnesium, 1.5 times more Phosphorus and 3.4 times more Potassium than Boiled Frozen Peas And Carrots, drained with Salt.
Both Boiled Frozen Peas And Carrots, drained with Salt and Baked Whole White Potatoes have similar amounts of Manganese and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Frozen Peas And Carrots, drained with Salt have 2.4 times more Omega 3, 2.8 times more Sugars, 1.5 times more Fiber and 1.5 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Energy and 2.1 times more Carbohydrate than Boiled Frozen Peas And Carrots, drained with Salt.
Both Boiled Frozen Peas And Carrots, drained with Salt as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.