Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Garlic:
Baked Whole Red Potatoes have 2.3 times more Vitamin B3, 9 times more Vitamin B9 and 1.6 times more Vitamin K than Raw Garlic.
While Raw Garlic contains 2.8 times more Vitamin B1, 2.2 times more Vitamin B2, 1.7 times more Vitamin B5, 5.8 times more Vitamin B6 and 2.5 times more Vitamin C than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Garlic have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Garlic:
Baked Whole Red Potatoes have 1.4 times more Potassium and 1.3 times more Water than Raw Garlic.
While Raw Garlic contains 20.1 times more Calcium, 1.7 times more Copper, 2.4 times more Iron, 9.7 times more Manganese, 2.1 times more Phosphorus, 1.4 times more Sodium and 2.9 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Garlic have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.4 times more Sugars than Raw Garlic.
While Raw Garlic contains 1.7 times more Energy, 1.3 times more Omega 3, 4.7 times more Omega 6, 1.7 times more Carbohydrate and 2.8 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Garlic have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Raw Garlic have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.