Lets compare vitamin content per 100 grams of Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated vs Baked Red Potatoes:
Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated has 49 times more Vitamin A, 3.8 times more Vitamin B2, more Vitamin B12, more Vitamin D and 8.4 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.5 times more Vitamin B3, 7.1 times more Vitamin B6 and 3.6 times more Vitamin C than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
Both Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated and Baked Whole Red Potatoes have similar amounts of Vitamin B1 and Vitamin B9 per 100 g.
Comparing minerals per 100 grams for Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated vs Baked Red Potatoes:
Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated has 4 times more Calcium, 11.5 times more Iron, 3 times more Magnesium, 4.1 times more Manganese and 43.8 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.9 times more Copper, 2.3 times more Phosphorus, 1.5 times more Potassium and 1.3 times more Zinc than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
Both Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated and Baked Whole Red Potatoes have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated has 2.5 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.8 times more Energy and 3.5 times more Carbohydrate than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
Both Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated and Baked Whole Red Potatoes have similar amounts of Protein per 100 g.
Both Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Glucose and Sucrose in 100 g.