Lets compare vitamin content per 14 ounces of Cabbage vs Baked Red Potatoes:
Raw Cabbage has 1.6 times more Vitamin B9, 2.9 times more Vitamin C, 1.9 times more Vitamin E and 27.1 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Vitamin B2, 6.8 times more Vitamin B3, 1.6 times more Vitamin B5 and 1.7 times more Vitamin B6 than Raw Cabbage.
Both Raw Cabbage and Baked Whole Red Potatoes have similar amounts of Vitamin B1 per 14 oz.
Both Raw Cabbage as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cabbage vs Baked Red Potatoes:
Raw Cabbage has 4.4 times more Calcium, 1.5 times more Sodium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9.2 times more Copper, 1.5 times more Iron, 2.3 times more Magnesium, 2.8 times more Phosphorus, 3.2 times more Potassium and 2.2 times more Zinc than Raw Cabbage.
Both Raw Cabbage and Baked Whole Red Potatoes have similar amounts of Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Cabbage has 2.2 times more Sugars, 3.3 times more Fructose and 1.4 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.5 times more Energy, 3.4 times more Carbohydrate and 1.8 times more Protein than Raw Cabbage.
Both Raw Cabbage as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.