Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Broccoli:
Baked Whole Red Potatoes have 2.5 times more Vitamin B3 and 1.2 times more Vitamin B6 than Raw Broccoli.
While Raw Broccoli contains 31 times more Vitamin A, 2.3 times more Vitamin B2, 1.7 times more Vitamin B5, 2.3 times more Vitamin B9, 7.1 times more Vitamin C, 9.8 times more Vitamin E and 36.3 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Broccoli have similar amounts of Vitamin B1 per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Broccoli:
Baked Whole Red Potatoes have 3.6 times more Copper, 1.3 times more Magnesium and 1.7 times more Potassium than Raw Broccoli.
While Raw Broccoli contains 5.2 times more Calcium and 2.8 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Broccoli have similar amounts of Iron, Manganese, Phosphorus, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 2.6 times more Energy and 3 times more Carbohydrate than Raw Broccoli.
While Raw Broccoli contains 4.2 times more Omega 3 and 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Broccoli have similar amounts of Sugars and Protein per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.