Lets compare vitamin content per 14 ounces of Roasted Pistachios vs Baked Red Potatoes:
Dry Roasted Pistachio Nuts have 13 times more Vitamin A, 9.7 times more Vitamin B1, 4.7 times more Vitamin B2, 1.5 times more Vitamin B5, 5.3 times more Vitamin B6, 1.9 times more Vitamin B9, 27.1 times more Vitamin E and 4.7 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.2 times more Vitamin C than Dry Roasted Pistachio Nuts.
Both Dry Roasted Pistachio Nuts and Baked Whole Red Potatoes have similar amounts of Vitamin B3 per 14 oz.
Both Dry Roasted Pistachio Nuts 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 Roasted Pistachios vs Baked Red Potatoes:
Dry Roasted Pistachio Nuts have 11.9 times more Calcium, 7.4 times more Copper, 5.8 times more Iron, 3.9 times more Magnesium, 7.2 times more Manganese, 6.5 times more Phosphorus, 1.8 times more Potassium and 5.9 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 41.4 times more Water than Dry Roasted Pistachio Nuts.
Comparison of macro-nutrients per 14 ounces:
Dry Roasted Pistachio Nuts have 6.6 times more Energy, 305.5 times more Fat, 141.1 times more Saturated Fat, 14.1 times more Omega 3, 267.9 times more Omega 6, 1.4 times more Carbohydrate, 5.4 times more Sugars, 5.7 times more Fiber and 9.2 times more Protein than Baked Whole Red Potatoes.
Both Dry Roasted Pistachio Nuts as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.