Lets compare vitamin content per 100 grams of Baked White Potatoes vs Cooked Chinese Broccoli:
Baked Whole White Potatoes have 3.5 times more Vitamin B3, 2.4 times more Vitamin B5 and 3 times more Vitamin B6 than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 82 times more Vitamin A, 2 times more Vitamin B1, 3.4 times more Vitamin B2, 2.6 times more Vitamin B9, 2.2 times more Vitamin C, 12 times more Vitamin E and 31.4 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Cooked Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Cooked Chinese Broccoli:
Baked Whole White Potatoes have 2.1 times more Copper, 1.5 times more Magnesium, 1.8 times more Phosphorus and 2.1 times more Potassium than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 10 times more Calcium, 1.4 times more Manganese and 2.6 times more Selenium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cooked Chinese Broccoli have similar amounts of Iron, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 4.2 times more Energy, 5.5 times more Carbohydrate, 1.8 times more Sugars and 1.8 times more Protein than Cooked Chinese Broccoli.
While Cooked Chinese Broccoli contains 17.2 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cooked Chinese Broccoli have similar amounts of Fiber per 100 g.
Both Baked Whole White Potatoes as well as Cooked Chinese Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.