Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Frozen Naranjilla Pulp:
Baked Whole Red Potatoes have 1.6 times more Vitamin B1, more Vitamin B2, 1.6 times more Vitamin B5, 2 times more Vitamin B6, 9 times more Vitamin B9 and 3.9 times more Vitamin C than Frozen Naranjilla Pulp.
While Frozen Naranjilla Pulp contains 28 times more Vitamin A, 9.4 times more Vitamin E and 5.2 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Frozen Naranjilla Pulp have similar amounts of Vitamin B3 per 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Frozen Naranjilla Pulp:
Baked Whole Red Potatoes have 6.2 times more Copper, 2 times more Iron, 2.5 times more Magnesium, 2.6 times more Manganese, 6 times more Phosphorus, 2.7 times more Potassium and 4 times more Zinc than Frozen Naranjilla Pulp.
Both Baked Whole Red Potatoes and Frozen Naranjilla Pulp have similar amounts of Water per 14 oz.
Both Baked Whole Red Potatoes as well as Frozen Naranjilla Pulp have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 3.5 times more Energy, 3.3 times more Carbohydrate, 1.6 times more Fiber and 5.2 times more Protein than Frozen Naranjilla Pulp.
While Frozen Naranjilla Pulp contains 2.6 times more Sugars and 2.4 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Frozen Naranjilla Pulp have insufficient amounts of Fat, Glucose and Sucrose in 14 oz.