Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Cooked Frozen Yellow Snap Beans with Salt:
Baked Whole Red Potatoes have 2.1 times more Vitamin B1, 4.2 times more Vitamin B3, 7 times more Vitamin B5, 3.5 times more Vitamin B6 and 3.1 times more Vitamin C than Boiled Frozen Yellow Snap Beans, drained with Salt.
While Boiled Frozen Yellow Snap Beans, drained with Salt contain 1.8 times more Vitamin B2 and 13.6 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled Frozen Yellow Snap Beans, drained with Salt have similar amounts of Vitamin B9 per 14 oz.
Both Baked Whole Red Potatoes as well as Boiled Frozen Yellow Snap Beans, drained with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Cooked Frozen Yellow Snap Beans with Salt:
Baked Whole Red Potatoes have 2.9 times more Copper, 2.3 times more Phosphorus and 4.3 times more Potassium than Boiled Frozen Yellow Snap Beans, drained with Salt.
While Boiled Frozen Yellow Snap Beans, drained with Salt contain 5.4 times more Calcium, 1.3 times more Iron, 1.9 times more Manganese and 20.4 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled Frozen Yellow Snap Beans, drained with Salt have similar amounts of Magnesium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 3.1 times more Energy, 3 times more Carbohydrate and 1.5 times more Protein than Boiled Frozen Yellow Snap Beans, drained with Salt.
While Boiled Frozen Yellow Snap Beans, drained with Salt contain 3.1 times more Omega 3, 1.3 times more Sugars and 1.7 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Boiled Frozen Yellow Snap Beans, drained with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.