Lets compare vitamin content per 100 grams of Japanese Persimmons vs Baked Red Potatoes:
Raw Japanese Persimmons have 81 times more Vitamin A and 9.1 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Vitamin B1, 2.5 times more Vitamin B2, 16 times more Vitamin B3, 2.1 times more Vitamin B6, 3.4 times more Vitamin B9 and 1.7 times more Vitamin C than Raw Japanese Persimmons.
Both Raw Japanese Persimmons and Baked Whole Red Potatoes have similar amounts of Vitamin K per 100 g.
Both Raw Japanese Persimmons 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 Japanese Persimmons vs Baked Red Potatoes:
Raw Japanese Persimmons have 2.1 times more Manganese than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Copper, 4.7 times more Iron, 3.1 times more Magnesium, 4.2 times more Phosphorus, 3.4 times more Potassium and 3.6 times more Zinc than Raw Japanese Persimmons.
Both Raw Japanese Persimmons and Baked Whole Red Potatoes have similar amounts of Water per 100 g.
Both Raw Japanese Persimmons as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Japanese Persimmons have 8.8 times more Sugars, 12.6 times more Fructose and 2 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4 times more Protein than Raw Japanese Persimmons.
Both Raw Japanese Persimmons and Baked Whole Red Potatoes have similar amounts of Energy and Carbohydrate per 100 g.
Both Raw Japanese Persimmons as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.