Lets compare vitamin content per 14 ounces of Salted Baked Potatoes vs Carrots:
Whole Baked Potatoes with Salt have 1.4 times more Vitamin B3, 1.4 times more Vitamin B5, 2.3 times more Vitamin B6, 1.5 times more Vitamin B9 and 1.6 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 835 times more Vitamin A, 16.5 times more Vitamin E and 6.6 times more Vitamin K than Whole Baked Potatoes with Salt.
Both Whole Baked Potatoes with Salt and Raw Carrots have similar amounts of Vitamin B1 and Vitamin B2 per 14 oz.
Both Whole Baked Potatoes with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Salted Baked Potatoes vs Carrots:
Whole Baked Potatoes with Salt have 2.6 times more Copper, 3.6 times more Iron, 2.3 times more Magnesium, 1.5 times more Manganese, 2 times more Phosphorus, 1.7 times more Potassium and 1.5 times more Zinc than Raw Carrots.
While Raw Carrots contain 2.2 times more Calcium and 6.9 times more Sodium than Whole Baked Potatoes with Salt.
Both Whole Baked Potatoes with Salt and Raw Carrots have similar amounts of Water per 14 oz.
Both Whole Baked Potatoes with Salt as well as Raw Carrots have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Whole Baked Potatoes with Salt have 2.3 times more Energy, 2.2 times more Carbohydrate and 2.7 times more Protein than Raw Carrots.
While Raw Carrots contain 4 times more Sugars and 1.3 times more Fiber than Whole Baked Potatoes with Salt.
Both Whole Baked Potatoes with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.