Lets compare vitamin content per 14 ounces of Kimchi vs Baked Red Potatoes:
Cabbage Kimchi has 4.2 times more Vitamin B2, 1.9 times more Vitamin B9 and 15.6 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 7.2 times more Vitamin B1, 1.5 times more Vitamin B3 and more Vitamin C than Cabbage Kimchi.
Both Cabbage Kimchi and Baked Whole Red Potatoes have similar amounts of Vitamin B6 per 14 oz.
Both Cabbage Kimchi as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Kimchi vs Baked Red Potatoes:
Cabbage Kimchi has 3.7 times more Calcium, 3.6 times more Iron, 41.5 times more Sodium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 7.3 times more Copper, 2 times more Magnesium, 3 times more Phosphorus, 3.6 times more Potassium and 1.8 times more Zinc than Cabbage Kimchi.
Comparison of macro-nutrients per 14 ounces:
Cabbage Kimchi has 9.1 times more Omega 3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.8 times more Energy, 8.2 times more Carbohydrate, 1.3 times more Sugars and 2.1 times more Protein than Cabbage Kimchi.
Both Cabbage Kimchi and Baked Whole Red Potatoes have similar amounts of Fiber per 14 oz.
Both Cabbage Kimchi as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.