Lets compare vitamin content per 100 grams of Baked Red Potatoes vs New Zealand Spinach:
Baked Whole Red Potatoes have 1.8 times more Vitamin B1, 3.2 times more Vitamin B3 and 1.8 times more Vitamin B9 than Raw New Zealand Spinach.
While Raw New Zealand Spinach contains 2.6 times more Vitamin B2, 1.4 times more Vitamin B6, 2.4 times more Vitamin C, 17.8 times more Vitamin E and 120.4 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw New Zealand Spinach have similar amounts of Vitamin B5 per 100 g.
Both Baked Whole Red Potatoes as well as Raw New Zealand Spinach have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs New Zealand Spinach:
Baked Whole Red Potatoes have 1.9 times more Copper, 2.6 times more Phosphorus and 4.2 times more Potassium than Raw New Zealand Spinach.
While Raw New Zealand Spinach contains 6.4 times more Calcium, 1.4 times more Magnesium, 3.7 times more Manganese and 10.8 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw New Zealand Spinach have similar amounts of Iron, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 6.2 times more Energy, 7.8 times more Carbohydrate, 4.9 times more Sugars and 1.5 times more Protein than Raw New Zealand Spinach.
While Raw New Zealand Spinach contains 4.4 times more Omega 3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw New Zealand Spinach have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Raw New Zealand Spinach have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.