Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Raspberries Puree:
Baked Whole Red Potatoes have 3.5 times more Vitamin B3 and 5.7 times more Vitamin B6 than Raspberries Puree with Seeds.
While Raspberries Puree with Seeds contain 1.8 times more Vitamin B2 and 9.6 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raspberries Puree with Seeds have similar amounts of Vitamin B1, Vitamin B5, Vitamin B9 and Vitamin C per 100 g.
Both Baked Whole Red Potatoes as well as Raspberries Puree with Seeds have insufficient amounts of Vitamin A in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Raspberries Puree:
Baked Whole Red Potatoes have 2 times more Copper, 2.4 times more Phosphorus, 2.8 times more Potassium and 1.3 times more Zinc than Raspberries Puree with Seeds.
While Raspberries Puree with Seeds contain 2.6 times more Calcium and 3.9 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raspberries Puree with Seeds have similar amounts of Iron, Magnesium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.6 times more Energy, 1.7 times more Carbohydrate and 2.1 times more Protein than Raspberries Puree with Seeds.
While Raspberries Puree with Seeds contain 6.5 times more Fat, 1.9 times more Omega 3, 4.6 times more Sugars, 7.5 times more Fructose and 2.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raspberries Puree with Seeds have insufficient amounts of Omega 6, Glucose and Sucrose in 100 g.