Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Boiled Dishcloth Gourd with Salt:
Baked Whole Red Potatoes have 1.6 times more Vitamin B1, 6.1 times more Vitamin B3, 2.1 times more Vitamin B6, 2.3 times more Vitamin B9, 2.2 times more Vitamin C and 1.6 times more Vitamin K than Boiled and Drained Dishcloth Gourd with Salt.
While Boiled and Drained Dishcloth Gourd with Salt contains 1.5 times more Vitamin B5 and 3 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled and Drained Dishcloth Gourd with Salt have similar amounts of Vitamin B2 per 14 oz.
Both Baked Whole Red Potatoes as well as Boiled and Drained Dishcloth Gourd with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Boiled Dishcloth Gourd with Salt:
Baked Whole Red Potatoes have 2 times more Copper, 1.9 times more Iron, 1.4 times more Magnesium, 2.3 times more Phosphorus, 1.2 times more Potassium and 2.4 times more Zinc than Boiled and Drained Dishcloth Gourd with Salt.
While Boiled and Drained Dishcloth Gourd with Salt contains 1.3 times more Manganese and 21.4 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled and Drained Dishcloth Gourd with Salt have similar amounts of Water per 14 oz.
Both Baked Whole Red Potatoes as well as Boiled and Drained Dishcloth Gourd with Salt have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 1.6 times more Energy, 1.4 times more Carbohydrate and 3.5 times more Protein than Boiled and Drained Dishcloth Gourd with Salt.
While Boiled and Drained Dishcloth Gourd with Salt contains 3.6 times more Sugars and 1.6 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Boiled and Drained Dishcloth Gourd with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.