Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated:
Baked Whole Red Potatoes have 3.5 times more Vitamin B3, 7.1 times more Vitamin B6 and 3.6 times more Vitamin C than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
While Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated contains 49 times more Vitamin A, 3.8 times more Vitamin B2, more Vitamin B12, more Vitamin D and 8.4 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have similar amounts of Vitamin B1 and Vitamin B9 per 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated:
Baked Whole Red Potatoes have 2.9 times more Copper, 2.3 times more Phosphorus, 1.5 times more Potassium and 1.3 times more Zinc than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
While Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated contains 4 times more Calcium, 11.5 times more Iron, 3 times more Magnesium, 4.1 times more Manganese and 43.8 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 2.8 times more Energy, 3.5 times more Carbohydrate and 1.2 times more Protein than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
While Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated contains 2.5 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have insufficient amounts of Fat, Glucose and Sucrose in 100 g.