Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Roasted Almonds:
Baked Whole Red Potatoes have 1.6 times more Vitamin B6, more Vitamin C and more Vitamin K than Dry Roasted Almonds.
While Dry Roasted Almonds contain 23.9 times more Vitamin B2, 2.3 times more Vitamin B3, 2 times more Vitamin B9 and 298.8 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Roasted Almonds have similar amounts of Vitamin B1 and Vitamin B5 per 14 oz.
Both Baked Whole Red Potatoes as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Roasted Almonds:
Baked Whole Red Potatoes have 31.8 times more Water than Dry Roasted Almonds.
While Dry Roasted Almonds contain 29.8 times more Calcium, 6.3 times more Copper, 5.3 times more Iron, 10 times more Magnesium, 12.9 times more Manganese, 6.5 times more Phosphorus, 1.3 times more Potassium and 8.3 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 14 ounces:
Dry Roasted Almonds contain 6.9 times more Energy, 350.3 times more Fat, 102.3 times more Saturated Fat, 264.2 times more Omega 6, 3.4 times more Sugars, 6.1 times more Fiber and 9.1 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Roasted Almonds have similar amounts of Carbohydrate per 14 oz.
Both Baked Whole Red Potatoes as well as Dry Roasted Almonds have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.