Lets compare vitamin content per 14 ounces of Cornsalad vs Baked Red Potatoes:
Raw Cornsalad has 355 times more Vitamin A, 1.7 times more Vitamin B2, 1.3 times more Vitamin B6 and 3 times more Vitamin C than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.8 times more Vitamin B3, 8.1 times more Vitamin B5 and 1.9 times more Vitamin B9 than Raw Cornsalad.
Both Raw Cornsalad and Baked Whole Red Potatoes have similar amounts of Vitamin B1 per 14 oz.
Both Raw Cornsalad 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 Cornsalad vs Baked Red Potatoes:
Raw Cornsalad has 4.2 times more Calcium, 3.1 times more Iron, 2.1 times more Manganese, 1.5 times more Zinc and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Copper, 2.2 times more Magnesium and 1.4 times more Phosphorus than Raw Cornsalad.
Both Raw Cornsalad and Baked Whole Red Potatoes have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes contain 4.1 times more Energy and 5.4 times more Carbohydrate than Raw Cornsalad.
Both Raw Cornsalad and Baked Whole Red Potatoes have similar amounts of Protein per 14 oz.
Both Raw Cornsalad as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.