Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Chinese Waterchestnuts:
Baked Whole Red Potatoes have 1.6 times more Vitamin B3, 1.7 times more Vitamin B9, 3.2 times more Vitamin C and 9.3 times more Vitamin K than Raw Chinese Waterchestnuts.
While Raw Chinese Waterchestnuts contain 1.9 times more Vitamin B1, 4 times more Vitamin B2, 1.4 times more Vitamin B5, 1.5 times more Vitamin B6 and 15 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Chinese Waterchestnuts have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Chinese Waterchestnuts:
Baked Whole Red Potatoes have 11.7 times more Iron and 1.3 times more Magnesium than Raw Chinese Waterchestnuts.
While Raw Chinese Waterchestnuts contain 1.9 times more Copper and 1.9 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Chinese Waterchestnuts have similar amounts of Calcium, Phosphorus, Potassium, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.6 times more Protein than Raw Chinese Waterchestnuts.
While Raw Chinese Waterchestnuts contain 3.4 times more Sugars and 1.7 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Chinese Waterchestnuts have similar amounts of Energy and Carbohydrate per 100 g.
Both Baked Whole Red Potatoes as well as Raw Chinese Waterchestnuts have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.