Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Frozen Naranjilla Pulp:
Baked Whole Red Potatoes have 1.6 times more Vitamin B1, more Vitamin B2, 1.6 times more Vitamin B5, 2 times more Vitamin B6, 9 times more Vitamin B9 and 3.9 times more Vitamin C than Frozen Naranjilla Pulp.
While Frozen Naranjilla Pulp contains 28 times more Vitamin A, 9.4 times more Vitamin E and 5.2 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Frozen Naranjilla Pulp have similar amounts of Vitamin B3 per 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Frozen Naranjilla Pulp:
Baked Whole Red Potatoes have 6.2 times more Copper, 2 times more Iron, 2.5 times more Magnesium, 2.6 times more Manganese, 6 times more Phosphorus, 2.7 times more Potassium and 4 times more Zinc than Frozen Naranjilla Pulp.
Both Baked Whole Red Potatoes and Frozen Naranjilla Pulp have similar amounts of Water per 100 g.
Both Baked Whole Red Potatoes as well as Frozen Naranjilla Pulp have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 3.5 times more Energy, 3.3 times more Carbohydrate, 1.6 times more Fiber and 5.2 times more Protein than Frozen Naranjilla Pulp.
While Frozen Naranjilla Pulp contains 2.6 times more Sugars and 2.4 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Frozen Naranjilla Pulp have insufficient amounts of Fat, Glucose and Sucrose in 100 g.