Lets compare vitamin content per 14 ounces of Carrots vs Baked Red Potatoes:
Raw Carrots have 835 times more Vitamin A, 8.3 times more Vitamin E and 4.7 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Vitamin B3, 1.5 times more Vitamin B6, 1.4 times more Vitamin B9 and 2.1 times more Vitamin C than Raw Carrots.
Both Raw Carrots and Baked Whole Red Potatoes have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B5 per 14 oz.
Both Raw Carrots as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Baked Red Potatoes:
Raw Carrots have 3.7 times more Calcium and 5.8 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.9 times more Copper, 2.3 times more Iron, 2.3 times more Magnesium, 2.1 times more Phosphorus, 1.7 times more Potassium and 1.7 times more Zinc than Raw Carrots.
Both Raw Carrots and Baked Whole Red Potatoes have similar amounts of Manganese and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 3.3 times more Sugars and 1.6 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Energy, 2 times more Carbohydrate and 2.5 times more Protein than Raw Carrots.
Both Raw Carrots as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.