Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Coriander Leaves:
Baked Whole Red Potatoes have 1.4 times more Vitamin B3 and 1.4 times more Vitamin B6 than Raw Coriander Leaves.
While Raw Coriander Leaves contain 337 times more Vitamin A, 3.2 times more Vitamin B2, 1.7 times more Vitamin B5, 2.3 times more Vitamin B9, 2.1 times more Vitamin C, 31.3 times more Vitamin E and 110.7 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Coriander Leaves have similar amounts of Vitamin B1 per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Coriander Leaves have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Coriander Leaves:
Baked Whole Red Potatoes have 1.5 times more Phosphorus than Raw Coriander Leaves.
While Raw Coriander Leaves contain 7.4 times more Calcium, 1.3 times more Copper, 2.5 times more Iron, 2.5 times more Manganese and 3.8 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Coriander Leaves have similar amounts of Magnesium, Potassium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 3.8 times more Energy, 5.3 times more Carbohydrate and 1.6 times more Sugars than Raw Coriander Leaves.
While Raw Coriander Leaves contain 1.6 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Coriander Leaves have similar amounts of Protein per 14 oz.
Both Baked Whole Red Potatoes as well as Raw Coriander Leaves have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.