Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Boiled Escarole:
Baked Whole Red Potatoes have 1.2 times more Vitamin B1, 5.1 times more Vitamin B3, 13.3 times more Vitamin B6 and 3.8 times more Vitamin C than Boiled and Drained Escarole without Salt.
While Boiled and Drained Escarole without Salt contains 94 times more Vitamin A, 2.4 times more Vitamin B5, 2.9 times more Vitamin B9, 5 times more Vitamin E and 75.7 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled and Drained Escarole without Salt have similar amounts of Vitamin B2 per 14 oz.
Both Baked Whole Red Potatoes as well as Boiled and Drained Escarole without Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Boiled Escarole:
Baked Whole Red Potatoes have 2 times more Copper, 2.2 times more Magnesium, 3.3 times more Phosphorus and 2.2 times more Potassium than Boiled and Drained Escarole without Salt.
While Boiled and Drained Escarole without Salt contains 5.1 times more Calcium, 2.2 times more Manganese, 1.6 times more Sodium and 1.7 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled and Drained Escarole without Salt have similar amounts of Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 5.8 times more Energy, 6.4 times more Carbohydrate, 6.2 times more Sugars and 2 times more Protein than Boiled and Drained Escarole without Salt.
While Boiled and Drained Escarole without Salt contains 1.6 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Boiled and Drained Escarole without Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.