Lets compare vitamin content per 14 ounces of Young Green Onions vs Baked Red Potatoes:
Young Green Onions, tops only have 200 times more Vitamin A, 2.6 times more Vitamin E and 55.8 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Vitamin B1, 1.9 times more Vitamin B2, 4.8 times more Vitamin B3, 2.5 times more Vitamin B5 and 2.4 times more Vitamin B6 than Young Green Onions, tops only.
Both Young Green Onions, tops only and Baked Whole Red Potatoes have similar amounts of Vitamin B9 and Vitamin C per 14 oz.
Both Young Green Onions, tops only 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 Young Green Onions vs Baked Red Potatoes:
Young Green Onions, tops only have 5.8 times more Calcium, 1.3 times more Sodium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.6 times more Copper, 1.4 times more Iron, 1.8 times more Magnesium, 2.9 times more Phosphorus, 3.4 times more Potassium and 2 times more Zinc than Young Green Onions, tops only.
Both Young Green Onions, tops only and Baked Whole Red Potatoes have similar amounts of Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Young Green Onions, tops only have 2.7 times more Omega 3, 2.7 times more Sugars and 4.8 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.2 times more Energy, 3.4 times more Carbohydrate and 2.4 times more Protein than Young Green Onions, tops only.
Both Young Green Onions, tops only and Baked Whole Red Potatoes have similar amounts of Fiber per 14 oz.
Both Young Green Onions, tops only as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.