Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Welsh Onions:
Baked Whole Red Potatoes have 1.4 times more Vitamin B1, 4 times more Vitamin B3, 2 times more Vitamin B5, 2.9 times more Vitamin B6 and 1.7 times more Vitamin B9 than Raw Welsh Onions.
While Raw Welsh Onions contain 1.8 times more Vitamin B2, 2.1 times more Vitamin C, 6.4 times more Vitamin E and 69.1 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Welsh Onions have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Welsh Onions:
Baked Whole Red Potatoes have 2.5 times more Copper, 1.2 times more Magnesium, 1.3 times more Manganese, 1.5 times more Phosphorus and 2.6 times more Potassium than Raw Welsh Onions.
While Raw Welsh Onions contain 2 times more Calcium, 1.7 times more Iron, 1.4 times more Sodium and 1.3 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Welsh Onions have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 2.6 times more Energy, 3 times more Carbohydrate and 1.2 times more Protein than Raw Welsh Onions.
While Raw Welsh Onions contain 1.5 times more Sugars and 1.3 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Welsh Onions have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.