Lets compare vitamin content per 100 grams of Baked White Potatoes vs Sweetened Red Frozen Raspberries:
Baked Whole White Potatoes have 2.5 times more Vitamin B1, 6.6 times more Vitamin B3, 2.6 times more Vitamin B5, 6.2 times more Vitamin B6 and 1.5 times more Vitamin B9 than Sweetened Red Frozen Raspberries.
While Sweetened Red Frozen Raspberries contain 1.3 times more Vitamin C, 18 times more Vitamin E and 2.4 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Sweetened Red Frozen Raspberries have similar amounts of Vitamin B2 per 100 g.
Both Baked Whole White Potatoes as well as Sweetened Red Frozen Raspberries have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Sweetened Red Frozen Raspberries:
Baked Whole White Potatoes have 1.2 times more Copper, 2.1 times more Magnesium, 4.4 times more Phosphorus, 4.8 times more Potassium and 1.9 times more Zinc than Sweetened Red Frozen Raspberries.
While Sweetened Red Frozen Raspberries contain 1.5 times more Calcium and 3.4 times more Manganese than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Sweetened Red Frozen Raspberries have similar amounts of Iron and Water per 100 g.
Both Baked Whole White Potatoes as well as Sweetened Red Frozen Raspberries have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 3 times more Protein than Sweetened Red Frozen Raspberries.
While Sweetened Red Frozen Raspberries contain 2 times more Omega 3, 14.2 times more Sugars and 2.1 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Sweetened Red Frozen Raspberries have similar amounts of Energy and Carbohydrate per 100 g.
Both Baked Whole White Potatoes as well as Sweetened Red Frozen Raspberries have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.