Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Parsley:
Baked Whole Red Potatoes have 1.2 times more Vitamin B3 and 2.4 times more Vitamin B6 than Fresh Parsley.
While Fresh Parsley contains 421 times more Vitamin A, 2 times more Vitamin B2, 5.6 times more Vitamin B9, 10.6 times more Vitamin C, 9.4 times more Vitamin E and 585.7 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Fresh Parsley have similar amounts of Vitamin B1 and Vitamin B5 per 100 g.
Both Baked Whole Red Potatoes as well as Fresh Parsley have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Parsley:
Baked Whole Red Potatoes have 1.2 times more Phosphorus than Fresh Parsley.
While Fresh Parsley contains 15.3 times more Calcium, 8.9 times more Iron, 1.8 times more Magnesium, 4.7 times more Sodium and 2.7 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Fresh Parsley have similar amounts of Copper, Manganese, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 2.4 times more Energy, 3.1 times more Carbohydrate and 1.7 times more Sugars than Fresh Parsley.
While Fresh Parsley contains 1.8 times more Fiber and 1.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Fresh Parsley have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.