Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Roasted Pecans:
Baked Whole Red Potatoes have 1.4 times more Vitamin B3, 1.7 times more Vitamin B9 and 18 times more Vitamin C than Dry Roasted Pecans.
While Dry Roasted Pecans contain 6.3 times more Vitamin B1, 2.1 times more Vitamin B2, 2.1 times more Vitamin B5 and 16.3 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Roasted Pecans have similar amounts of Vitamin B6 per 14 oz.
Both Baked Whole Red Potatoes as well as Dry Roasted Pecans 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 Pecans:
Baked Whole Red Potatoes have 1.3 times more Potassium and 68.5 times more Water than Dry Roasted Pecans.
While Dry Roasted Pecans contain 8 times more Calcium, 6.7 times more Copper, 4 times more Iron, 4.7 times more Magnesium, 22.7 times more Manganese, 4.1 times more Phosphorus and 12.7 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 1.4 times more Carbohydrate than Dry Roasted Pecans.
While Dry Roasted Pecans contain 8.2 times more Energy, 495.1 times more Fat, 157.1 times more Saturated Fat, 66.3 times more Omega 3, 399.6 times more Omega 6, 2.8 times more Sugars, 5.2 times more Fiber and 4.1 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dry Roasted Pecans have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.