Lets compare vitamin content per 100 grams of Baked White Potatoes vs Chinese Broccoli:
Baked Whole White Potatoes have 3.3 times more Vitamin B3 and 2.9 times more Vitamin B6 than Raw Chinese Broccoli.
While Raw Chinese Broccoli contains 86 times more Vitamin A, 2.1 times more Vitamin B1, 3.6 times more Vitamin B2, 2.7 times more Vitamin B9, 2.3 times more Vitamin C, 12.5 times more Vitamin E and 33 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raw Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Chinese Broccoli:
Baked Whole White Potatoes have 2 times more Copper, 1.4 times more Magnesium, 1.7 times more Phosphorus and 2 times more Potassium than Raw Chinese Broccoli.
While Raw Chinese Broccoli contains 10.5 times more Calcium and 2.8 times more Selenium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw 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 3.5 times more Energy, 4.5 times more Carbohydrate, 1.7 times more Sugars and 1.8 times more Protein than Raw Chinese Broccoli.
While Raw Chinese Broccoli contains 18.1 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Chinese Broccoli have similar amounts of Fiber per 100 g.
Both Baked Whole White Potatoes as well as Raw Chinese Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.