Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Roasted Pistachios:
Baked Whole Red Potatoes have 4.2 times more Vitamin C than Dry Roasted Pistachio Nuts.
While Dry Roasted Pistachio Nuts contain 13 times more Vitamin A, 9.7 times more Vitamin B1, 4.7 times more Vitamin B2, 1.5 times more Vitamin B5, 5.3 times more Vitamin B6, 1.9 times more Vitamin B9, 27.1 times more Vitamin E and 4.7 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Roasted Pistachio Nuts have similar amounts of Vitamin B3 per 14 oz.
Both Baked Whole Red Potatoes as well as Dry Roasted Pistachio Nuts have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Roasted Pistachios:
Baked Whole Red Potatoes have 41.4 times more Water than Dry Roasted Pistachio Nuts.
While Dry Roasted Pistachio Nuts contain 11.9 times more Calcium, 7.4 times more Copper, 5.8 times more Iron, 3.9 times more Magnesium, 7.2 times more Manganese, 6.5 times more Phosphorus, 1.8 times more Potassium and 5.9 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 14 ounces:
Dry Roasted Pistachio Nuts contain 6.6 times more Energy, 305.5 times more Fat, 141.1 times more Saturated Fat, 14.1 times more Omega 3, 267.9 times more Omega 6, 1.4 times more Carbohydrate, 5.4 times more Sugars, 5.7 times more Fiber and 9.2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dry Roasted Pistachio Nuts have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.