Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Microwaved Yellow Corn, Whole Kernel, Frozen:
Baked Whole Red Potatoes have 1.8 times more Vitamin B6 and 7 times more Vitamin K than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 12 times more Vitamin A, 1.3 times more Vitamin B3, 1.9 times more Vitamin B5 and 1.4 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Microwaved Yellow Corn, Whole Kernel, Frozen have similar amounts of Vitamin B1 and Vitamin B2 per 14 oz.
Both Baked Whole Red Potatoes as well as Microwaved Yellow Corn, Whole Kernel, Frozen have insufficient amounts of Vitamin B12 and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Microwaved Yellow Corn, Whole Kernel, Frozen:
Baked Whole Red Potatoes have 3.2 times more Copper, 1.8 times more Iron, 1.3 times more Manganese and 2 times more Potassium than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 1.3 times more Phosphorus and 1.3 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Microwaved Yellow Corn, Whole Kernel, Frozen have similar amounts of Magnesium and Water per 14 oz.
Both Baked Whole Red Potatoes as well as Microwaved Yellow Corn, Whole Kernel, Frozen have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Microwaved Yellow Corn, Whole Kernel, Frozen contains 1.3 times more Energy, 9.5 times more Fat, 9.2 times more Omega 6, 1.3 times more Carbohydrate, 2.3 times more Sugars, 1.4 times more Fiber and 1.6 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Microwaved Yellow Corn, Whole Kernel, Frozen have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.