Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Chinese Broccoli:
Baked Whole Red Potatoes have 3.5 times more Vitamin B3 and 2.9 times more Vitamin B6 than Raw Chinese Broccoli.
While Raw Chinese Broccoli contains 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.
Both Baked Whole Red Potatoes as well as Raw Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Chinese Broccoli:
Baked Whole Red Potatoes have 2.7 times more Copper, 1.5 times more Magnesium, 1.7 times more Phosphorus and 2 times more Potassium than Raw Chinese Broccoli.
While Raw Chinese Broccoli contains 11.7 times more Calcium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Chinese Broccoli have similar amounts of Iron, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 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.
While Raw Chinese Broccoli contains 18.1 times more Omega 3 and 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Chinese Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.