Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Stir-Fried Lentils Sprouts:
Baked Whole Red Potatoes have 1.3 times more Vitamin B3 and 1.3 times more Vitamin B6 than Stir-Fried Sprouted Lentils.
While Stir-Fried Sprouted Lentils contain 3.1 times more Vitamin B1, 1.8 times more Vitamin B2, 1.7 times more Vitamin B5 and 2.5 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Stir-Fried Sprouted Lentils have similar amounts of Vitamin C per 14 oz.
Both Baked Whole Red Potatoes as well as Stir-Fried Sprouted Lentils have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Stir-Fried Lentils Sprouts:
Baked Whole Red Potatoes have 1.9 times more Potassium than Stir-Fried Sprouted Lentils.
While Stir-Fried Sprouted Lentils contain 1.6 times more Calcium, 1.9 times more Copper, 4.4 times more Iron, 2.9 times more Manganese, 2.1 times more Phosphorus and 4 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Stir-Fried Sprouted Lentils have similar amounts of Magnesium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Stir-Fried Sprouted Lentils contain 2.3 times more Omega 3 and 3.8 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Stir-Fried Sprouted Lentils have similar amounts of Energy and Carbohydrate per 14 oz.
Both Baked Whole Red Potatoes as well as Stir-Fried Sprouted Lentils have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.