Lets compare vitamin content per 14 ounces of Dill Weed vs Baked Red Potatoes:
Fresh Dill Weed has 386 times more Vitamin A, 5.9 times more Vitamin B2, 5.6 times more Vitamin B9 and 6.7 times more Vitamin C than Baked Whole Red Potatoes.
Both Fresh Dill Weed and Baked Whole Red Potatoes have similar amounts of Vitamin B1, Vitamin B3, Vitamin B5 and Vitamin B6 per 14 oz.
Both Fresh Dill Weed 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 Dill Weed vs Baked Red Potatoes:
Fresh Dill Weed has 23.1 times more Calcium, 9.4 times more Iron, 2 times more Magnesium, 7.3 times more Manganese, 1.4 times more Potassium, 5.1 times more Sodium and 2.3 times more Zinc than Baked Whole Red Potatoes.
Both Fresh Dill Weed and Baked Whole Red Potatoes have similar amounts of Copper, Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Fresh Dill Weed has 7.5 times more Fat and 1.5 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2 times more Energy and 2.8 times more Carbohydrate than Fresh Dill Weed.
Both Fresh Dill Weed and Baked Whole Red Potatoes have similar amounts of Fiber per 14 oz.
Both Fresh Dill Weed as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.