Lets compare vitamin content per 100 grams of Baked White Potatoes vs Canned Spinach with Liquids and Salt:
Baked Whole White Potatoes have 2.7 times more Vitamin B1, 5.6 times more Vitamin B3, 10.1 times more Vitamin B5 and 2.6 times more Vitamin B6 than Canned Spinach Solids and Liquids with Salt.
While Canned Spinach Solids and Liquids with Salt contain 404 times more Vitamin A, 2.5 times more Vitamin B2, 1.5 times more Vitamin B9, 40 times more Vitamin E and 141 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Spinach Solids and Liquids with Salt have similar amounts of Vitamin C per 100 g.
Both Baked Whole White Potatoes as well as Canned Spinach Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Canned Spinach with Liquids and Salt:
Baked Whole White Potatoes have 2.3 times more Phosphorus and 2.4 times more Potassium than Canned Spinach Solids and Liquids with Salt.
While Canned Spinach Solids and Liquids with Salt contain 8.3 times more Calcium, 2.5 times more Iron, 2.1 times more Magnesium, 2.6 times more Manganese, 2.4 times more Selenium and 45.6 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Spinach Solids and Liquids with Salt have similar amounts of Copper, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 4.8 times more Energy, 7.2 times more Carbohydrate, 4.6 times more Sugars and 1.3 times more Fiber than Canned Spinach Solids and Liquids with Salt.
While Canned Spinach Solids and Liquids with Salt contain 8.1 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Spinach Solids and Liquids with Salt have similar amounts of Protein per 100 g.
Both Baked Whole White Potatoes as well as Canned Spinach Solids and Liquids with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.