Lets compare vitamin content per 14 ounces of Canned Carrots with Liquids and Salt vs Baked White Potatoes:
Canned Carrots Solids and Liquids with Salt have 613 times more Vitamin A, 18.3 times more Vitamin E and 3.6 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.5 times more Vitamin B1, 1.6 times more Vitamin B2, 3.6 times more Vitamin B3, 2.8 times more Vitamin B5, 1.9 times more Vitamin B6, 4.8 times more Vitamin B9 and 6.3 times more Vitamin C than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Carrots with Liquids and Salt vs Baked White Potatoes:
Canned Carrots Solids and Liquids with Salt have 3.1 times more Calcium, 2.4 times more Manganese, 34.3 times more Sodium and 1.2 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3 times more Magnesium, 3.8 times more Phosphorus and 3.1 times more Potassium than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Baked Whole White Potatoes have similar amounts of Copper, Iron and Zinc per 14 oz.
Both Canned Carrots Solids and Liquids with Salt as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Carrots Solids and Liquids with Salt have 1.6 times more Sugars than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4 times more Energy, 3.9 times more Carbohydrate and 3.6 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Canned Carrots Solids and Liquids with Salt and Baked Whole White Potatoes have similar amounts of Fiber per 14 oz.
Both Canned Carrots Solids and Liquids with Salt as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.