Lets compare vitamin content per 100 grams of Baked White Potatoes vs Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated:
Baked Whole White Potatoes have 3.3 times more Vitamin B3, 7 times more Vitamin B6, 1.7 times more Vitamin B9 and 3.6 times more Vitamin C than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
While Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated contains 49 times more Vitamin A, 4.4 times more Vitamin B2, more Vitamin B12, more Vitamin D and 16.8 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have similar amounts of Vitamin B1 per 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated:
Baked Whole White Potatoes have 2.1 times more Copper, 2.3 times more Phosphorus and 1.5 times more Potassium than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
While Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated contains 3.6 times more Calcium, 12.6 times more Iron, 3.1 times more Magnesium, 3.8 times more Manganese and 75.1 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have similar amounts of Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 3 times more Energy and 3.8 times more Carbohydrate than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
While Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated contains 2.1 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have similar amounts of Protein per 100 g.
Both Baked Whole White Potatoes as well as Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have insufficient amounts of Fat, Glucose and Sucrose in 100 g.