Lets compare vitamin content per 100 grams of Baked White Potatoes vs Stir-Fried Mung Beans Sprouts:
Baked Whole White Potatoes have 1.3 times more Vitamin B3 and 1.6 times more Vitamin B6 than Stir-Fried Sprouted Mung Beans.
While Stir-Fried Sprouted Mung Beans contain 2.9 times more Vitamin B1, 4.2 times more Vitamin B2, 1.5 times more Vitamin B5, 1.8 times more Vitamin B9 and 1.3 times more Vitamin C than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Stir-Fried Sprouted Mung Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Stir-Fried Mung Beans Sprouts:
Baked Whole White Potatoes have 2.5 times more Potassium than Stir-Fried Sprouted Mung Beans.
While Stir-Fried Sprouted Mung Beans contain 1.3 times more Calcium, 2 times more Copper, 3 times more Iron, 1.5 times more Manganese and 2.6 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Stir-Fried Sprouted Mung Beans have similar amounts of Magnesium, Phosphorus, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.8 times more Energy and 2 times more Carbohydrate than Stir-Fried Sprouted Mung Beans.
While Stir-Fried Sprouted Mung Beans contain 2 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Stir-Fried Sprouted Mung Beans have similar amounts of Fiber per 100 g.
Both Baked Whole White Potatoes as well as Stir-Fried Sprouted Mung Beans have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.