Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Cornsalad:
Baked Whole Red Potatoes have 3.8 times more Vitamin B3, 8.1 times more Vitamin B5 and 1.9 times more Vitamin B9 than Raw Cornsalad.
While Raw Cornsalad contains 355 times more Vitamin A, 1.7 times more Vitamin B2, 1.3 times more Vitamin B6 and 3 times more Vitamin C than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Cornsalad have similar amounts of Vitamin B1 per 100 g.
Both Baked Whole Red Potatoes as well as Raw Cornsalad have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Cornsalad:
Baked Whole Red Potatoes have 1.3 times more Copper, 2.2 times more Magnesium and 1.4 times more Phosphorus than Raw Cornsalad.
While Raw Cornsalad contains 4.2 times more Calcium, 3.1 times more Iron, 2.1 times more Manganese and 1.5 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Cornsalad have similar amounts of Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 4.1 times more Energy and 5.4 times more Carbohydrate than Raw Cornsalad.
Both Baked Whole Red Potatoes and Raw Cornsalad have similar amounts of Protein per 100 g.
Both Baked Whole Red Potatoes as well as Raw Cornsalad have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.