Lets compare vitamin content per 14 ounces of Roasted Japanese Chestnuts vs Baked Red Potatoes:
Roasted Japanese Chestnuts have 6.3 times more Vitamin B1, 1.4 times more Vitamin B5, 2 times more Vitamin B6, 2.2 times more Vitamin B9 and 2.2 times more Vitamin C than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.3 times more Vitamin B3 than Roasted Japanese Chestnuts.
Both Roasted Japanese Chestnuts as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Roasted Japanese Chestnuts vs Baked Red Potatoes:
Roasted Japanese Chestnuts have 3.9 times more Calcium, 4.2 times more Copper, 3 times more Iron, 2.3 times more Magnesium, 11.9 times more Manganese, 1.3 times more Phosphorus, 1.6 times more Sodium and 3.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Potassium and 1.5 times more Water than Roasted Japanese Chestnuts.
Comparison of macro-nutrients per 14 ounces:
Roasted Japanese Chestnuts have 2.3 times more Energy, 1.3 times more Omega 3, 3.8 times more Omega 6, 2.3 times more Carbohydrate and 1.3 times more Protein than Baked Whole Red Potatoes.
Both Roasted Japanese Chestnuts as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.