Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Sauteed Green Sweet Peppers:
Baked Whole Red Potatoes have 1.7 times more Vitamin B1, 2.7 times more Vitamin B3, 3.1 times more Vitamin B5 and 13.5 times more Vitamin B9 than Sauteed Green Sweet Peppers.
While Sauteed Green Sweet Peppers contain 14 times more Vitamin A, 14 times more Vitamin C, 17.5 times more Vitamin E and 7.6 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Sauteed Green Sweet Peppers have similar amounts of Vitamin B2 and Vitamin B6 per 100 g.
Both Baked Whole Red Potatoes as well as Sauteed Green Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Sauteed Green Sweet Peppers:
Baked Whole Red Potatoes have 10.2 times more Copper, 2.3 times more Iron, 3.5 times more Magnesium, 2.8 times more Manganese, 4.8 times more Phosphorus, 4.1 times more Potassium and 6.7 times more Zinc than Sauteed Green Sweet Peppers.
While Sauteed Green Sweet Peppers contain 1.4 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Sauteed Green Sweet Peppers have similar amounts of Water per 100 g.
Both Baked Whole Red Potatoes as well as Sauteed Green Sweet Peppers have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 4.6 times more Carbohydrate and 2.9 times more Protein than Sauteed Green Sweet Peppers.
While Sauteed Green Sweet Peppers contain 1.3 times more Energy, 79 times more Fat, 39.8 times more Saturated Fat, 51.3 times more Omega 3, 104.7 times more Omega 6, 1.5 times more Sugars and 2.5 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Sauteed Green Sweet Peppers have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Sauteed Green Sweet Peppers have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.