Lets compare vitamin content per 14 ounces of Boiled Chinese Cabbage vs Baked White Potatoes:
Boiled and Drained Chinese Cabbage has 212 times more Vitamin A, 1.5 times more Vitamin B2, 2.1 times more Vitamin C and 12.6 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Vitamin B1, 3.6 times more Vitamin B3, 4.8 times more Vitamin B5 and 1.3 times more Vitamin B6 than Boiled and Drained Chinese Cabbage.
Both Boiled and Drained Chinese Cabbage and Baked Whole White Potatoes have similar amounts of Vitamin B9 per 14 oz.
Both Boiled and Drained Chinese Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Boiled Chinese Cabbage vs Baked White Potatoes:
Boiled and Drained Chinese Cabbage has 9.3 times more Calcium, 1.6 times more Iron, 4.9 times more Sodium and 1.3 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 6.7 times more Copper, 2.5 times more Magnesium, 1.3 times more Manganese, 2.6 times more Phosphorus, 1.5 times more Potassium and 2.1 times more Zinc than Boiled and Drained Chinese Cabbage.
Both Boiled and Drained Chinese Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Chinese Cabbage has 2.7 times more Omega 3 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 7.7 times more Energy, 11.8 times more Carbohydrate, 1.8 times more Sugars, 2.1 times more Fiber and 1.3 times more Protein than Boiled and Drained Chinese Cabbage.
Both Boiled and Drained Chinese Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.