Lets compare vitamin content per 100 grams of Baked White Potatoes vs Chinese Waterchestnuts:
Baked Whole White Potatoes have 1.5 times more Vitamin B3, 2.4 times more Vitamin B9, 3.2 times more Vitamin C and 9 times more Vitamin K than Raw Chinese Waterchestnuts.
While Raw Chinese Waterchestnuts contain 2.9 times more Vitamin B1, 4.7 times more Vitamin B2, 1.3 times more Vitamin B5, 1.6 times more Vitamin B6 and 30 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raw Chinese Waterchestnuts have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Chinese Waterchestnuts:
Baked Whole White Potatoes have 10.7 times more Iron and 1.2 times more Magnesium than Raw Chinese Waterchestnuts.
While Raw Chinese Waterchestnuts contain 2.6 times more Copper, 1.8 times more Manganese, 1.4 times more Selenium and 1.4 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Chinese Waterchestnuts have similar amounts of Calcium, Phosphorus, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.5 times more Protein than Raw Chinese Waterchestnuts.
While Raw Chinese Waterchestnuts contain 3.1 times more Sugars and 1.4 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Chinese Waterchestnuts have similar amounts of Energy and Carbohydrate per 100 g.
Both Baked Whole White Potatoes as well as Raw Chinese Waterchestnuts have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.