Lets compare vitamin content per 14 ounces of Frozen Naranjilla Pulp vs Baked White Potatoes:
Frozen Naranjilla Pulp has 28 times more Vitamin A, 18.8 times more Vitamin E and 5.4 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin B2, 1.7 times more Vitamin B5, 2 times more Vitamin B6, 12.7 times more Vitamin B9 and 3.9 times more Vitamin C than Frozen Naranjilla Pulp.
Both Frozen Naranjilla Pulp and Baked Whole White Potatoes have similar amounts of Vitamin B1 and Vitamin B3 per 14 oz.
Comparing minerals per 14 ounces for Frozen Naranjilla Pulp vs Baked White Potatoes:
Frozen Naranjilla Pulp has 1.2 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.5 times more Copper, 1.8 times more Iron, 2.5 times more Magnesium, 2.8 times more Manganese, 6.3 times more Phosphorus, 2.7 times more Potassium and 3.5 times more Zinc than Frozen Naranjilla Pulp.
Both Frozen Naranjilla Pulp and Baked Whole White Potatoes have similar amounts of Calcium per 14 oz.
Both Frozen Naranjilla Pulp as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Frozen Naranjilla Pulp has 2.4 times more Sugars and 2.9 times more Fructose than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.7 times more Energy, 3.6 times more Carbohydrate, 1.9 times more Fiber and 4.8 times more Protein than Frozen Naranjilla Pulp.
Both Frozen Naranjilla Pulp as well as Baked Whole White Potatoes have insufficient amounts of Fat, Glucose and Sucrose in 14 oz.