Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Hungarian Peppers:
Baked Whole Red Potatoes have 1.5 times more Vitamin B3 and 1.7 times more Vitamin B5 than Raw Hungarian Peppers.
While Raw Hungarian Peppers contain 41 times more Vitamin A, 2.4 times more Vitamin B6, 2 times more Vitamin B9, 7.4 times more Vitamin C, 6 times more Vitamin E and 3.5 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Hungarian Peppers have similar amounts of Vitamin B1 and Vitamin B2 per 100 g.
Both Baked Whole Red Potatoes as well as Raw Hungarian Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Hungarian Peppers:
Baked Whole Red Potatoes have 1.5 times more Copper, 1.5 times more Iron, 1.8 times more Magnesium, 2.5 times more Phosphorus, 2.7 times more Potassium and 1.3 times more Zinc than Raw Hungarian Peppers.
While Raw Hungarian Peppers contain 1.3 times more Calcium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Hungarian Peppers have similar amounts of Manganese and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 3 times more Energy, 2.9 times more Carbohydrate, 1.8 times more Fiber and 2.9 times more Protein than Raw Hungarian Peppers.
While Raw Hungarian Peppers contain 4.7 times more Omega 6 and 2.5 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Hungarian Peppers have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 100 g.