Lets compare vitamin content per 100 grams of Baked White Potatoes vs Pickled Cabbage, Japanese Style:
Baked Whole White Potatoes have more Vitamin B1, 8.5 times more Vitamin B3, 1.9 times more Vitamin B5, 2.1 times more Vitamin B6 and 18 times more Vitamin C than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 9 times more Vitamin A and 46.6 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pickled Fresh Japanese Style Cabbage have similar amounts of Vitamin B2 and Vitamin B9 per 100 g.
Both Baked Whole White Potatoes as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Pickled Cabbage, Japanese Style:
Baked Whole White Potatoes have 5.1 times more Copper, 1.3 times more Iron, 2.3 times more Magnesium, 1.7 times more Phosphorus and 1.8 times more Zinc than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 4.8 times more Calcium, 1.3 times more Manganese, 1.6 times more Potassium, 2 times more Selenium and 39.6 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pickled Fresh Japanese Style Cabbage have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 3.1 times more Energy, 3.7 times more Carbohydrate and 1.3 times more Protein than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 1.7 times more Omega 3 and 1.5 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pickled Fresh Japanese Style Cabbage have similar amounts of Sugars per 100 g.
Both Baked Whole White Potatoes as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.