Lets compare vitamin content per 14 ounces of Canned Peas And Carrots with Liquids and Salt vs Baked Red Potatoes:
Canned Peas And Carrots Solids and Liquids with Salt have 289 times more Vitamin A than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.7 times more Vitamin B3, 2.8 times more Vitamin B5, 2.4 times more Vitamin B6, 1.5 times more Vitamin B9 and 1.9 times more Vitamin C than Canned Peas And Carrots Solids and Liquids with Salt.
Both Canned Peas And Carrots Solids and Liquids with Salt and Baked Whole Red Potatoes have similar amounts of Vitamin B1 and Vitamin B2 per 14 oz.
Both Canned Peas And Carrots Solids and Liquids with Salt 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 Canned Peas And Carrots with Liquids and Salt vs Baked Red Potatoes:
Canned Peas And Carrots Solids and Liquids with Salt have 2.6 times more Calcium, 2.1 times more Manganese, 21.7 times more Sodium and 1.5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Copper, 2 times more Magnesium, 1.6 times more Phosphorus and 5.5 times more Potassium than Canned Peas And Carrots Solids and Liquids with Salt.
Both Canned Peas And Carrots Solids and Liquids with Salt and Baked Whole Red Potatoes have similar amounts of Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Peas And Carrots Solids and Liquids with Salt have 1.5 times more Omega 3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.3 times more Energy and 2.3 times more Carbohydrate than Canned Peas And Carrots Solids and Liquids with Salt.
Both Canned Peas And Carrots Solids and Liquids with Salt and Baked Whole Red Potatoes have similar amounts of Fiber and Protein per 14 oz.
Both Canned Peas And Carrots Solids and Liquids with Salt as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.