Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Sprouted Mung Beans:
Baked Whole Red Potatoes have 2.1 times more Vitamin B3 and 2.4 times more Vitamin B6 than Raw Sprouted Mung Beans.
While Raw Sprouted Mung Beans contain 2.5 times more Vitamin B2, 2.3 times more Vitamin B9 and 11.8 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Sprouted Mung Beans have similar amounts of Vitamin B1, Vitamin B5 and Vitamin C per 100 g.
Both Baked Whole Red Potatoes as well as Raw Sprouted Mung Beans 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 Sprouted Mung Beans:
Baked Whole Red Potatoes have 1.3 times more Magnesium, 1.3 times more Phosphorus and 3.7 times more Potassium than Raw Sprouted Mung Beans.
While Raw Sprouted Mung Beans contain 1.4 times more Calcium and 1.3 times more Iron than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Sprouted Mung Beans have similar amounts of Copper, Manganese, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 2.9 times more Energy and 3.3 times more Carbohydrate than Raw Sprouted Mung Beans.
While Raw Sprouted Mung Beans contain 2.9 times more Sugars and 1.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Sprouted Mung Beans have similar amounts of Omega 3 and Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Raw Sprouted Mung Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.