Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Canned Low Sodium Vegetable Juice Cocktail:
Baked Whole Red Potatoes have 1.4 times more Vitamin B1, 1.5 times more Vitamin B2, 2.2 times more Vitamin B3, 1.4 times more Vitamin B5, 3 times more Vitamin B6 and 1.3 times more Vitamin B9 than Canned Low Sodium Vegetable Juice Cocktail.
While Canned Low Sodium Vegetable Juice Cocktail contains 35 times more Vitamin A, 4.3 times more Vitamin C, 12.8 times more Vitamin E and 2.2 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Canned Low Sodium Vegetable Juice Cocktail have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Canned Low Sodium Vegetable Juice Cocktail:
Baked Whole Red Potatoes have 2.6 times more Copper, 2.4 times more Iron, 2.3 times more Magnesium, 2.2 times more Manganese, 3.8 times more Phosphorus, 2.7 times more Potassium and 3.3 times more Zinc than Canned Low Sodium Vegetable Juice Cocktail.
While Canned Low Sodium Vegetable Juice Cocktail contains 1.7 times more Calcium and 4.6 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Low Sodium Vegetable Juice Cocktail have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 4.6 times more Energy, 5.1 times more Carbohydrate, 3.6 times more Fiber and 2.5 times more Protein than Canned Low Sodium Vegetable Juice Cocktail.
While Canned Low Sodium Vegetable Juice Cocktail contains 1.9 times more Sugars and 3.1 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Canned Low Sodium Vegetable Juice Cocktail have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.