Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Cooked Chinese Broccoli:
Baked Whole Red Potatoes have 3.6 times more Vitamin B3, 2.1 times more Vitamin B5 and 3 times more Vitamin B6 than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 82 times more Vitamin A, 1.3 times more Vitamin B1, 2.9 times more Vitamin B2, 3.7 times more Vitamin B9, 2.2 times more Vitamin C, 6 times more Vitamin E and 30.3 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Cooked Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Cooked Chinese Broccoli:
Baked Whole Red Potatoes have 2.9 times more Copper, 1.3 times more Iron, 1.6 times more Magnesium, 1.8 times more Phosphorus and 2.1 times more Potassium than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 11.1 times more Calcium and 1.5 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Chinese Broccoli have similar amounts of Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 4 times more Energy, 5.1 times more Carbohydrate, 1.7 times more Sugars and 2 times more Protein than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 17.2 times more Omega 3 and 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Cooked Chinese Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.