Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Stir-Fried Mung Beans Sprouts:
Baked Whole Red Potatoes have 1.3 times more Vitamin B3 and 1.6 times more Vitamin B6 than Stir-Fried Sprouted Mung Beans.
While Stir-Fried Sprouted Mung Beans contain 1.9 times more Vitamin B1, 3.6 times more Vitamin B2, 1.6 times more Vitamin B5, 2.6 times more Vitamin B9 and 1.3 times more Vitamin C than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Stir-Fried Sprouted Mung Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Stir-Fried Mung Beans Sprouts:
Baked Whole Red Potatoes have 2.5 times more Potassium than Stir-Fried Sprouted Mung Beans.
While Stir-Fried Sprouted Mung Beans contain 1.4 times more Calcium, 1.5 times more Copper, 2.7 times more Iron, 1.7 times more Manganese and 2.3 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Stir-Fried Sprouted Mung Beans have similar amounts of Magnesium, Phosphorus and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.7 times more Energy and 1.8 times more Carbohydrate than Stir-Fried Sprouted Mung Beans.
While Stir-Fried Sprouted Mung Beans contain 1.9 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Stir-Fried Sprouted Mung Beans have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Stir-Fried Sprouted Mung Beans have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.