Lets compare vitamin content per 100 grams of Baked White Potatoes vs Seedless Raspberries Puree:
Baked Whole White Potatoes have 3.1 times more Vitamin B3, 1.2 times more Vitamin B5, 3.5 times more Vitamin B6, 1.3 times more Vitamin B9 and 2 times more Vitamin C than Seedless Raspberries Puree.
While Seedless Raspberries Puree contain 1.9 times more Vitamin B1, 2.3 times more Vitamin B2 and 38.5 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Seedless Raspberries Puree have insufficient amounts of Vitamin A in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Seedless Raspberries Puree:
Baked Whole White Potatoes have 1.9 times more Copper, 1.8 times more Magnesium, 3.8 times more Phosphorus, 3.2 times more Potassium and 1.9 times more Zinc than Seedless Raspberries Puree.
While Seedless Raspberries Puree contain 1.4 times more Calcium, 1.7 times more Iron and 1.8 times more Manganese than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Seedless Raspberries Puree have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 2.2 times more Energy, 2.6 times more Carbohydrate, 2.3 times more Fiber and 2.1 times more Protein than Seedless Raspberries Puree.
While Seedless Raspberries Puree contain 3.1 times more Omega 3, 3.9 times more Sugars and 8.5 times more Fructose than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Seedless Raspberries Puree have insufficient amounts of Fat, Omega 6, Glucose and Sucrose in 100 g.