Lets compare vitamin content per 14 ounces of Baked Russet Potatoes vs Canned Carrots with Liquids and Salt:
Baked Whole Russet Potatoes have 3.5 times more Vitamin B1, 1.8 times more Vitamin B2, 3.2 times more Vitamin B3, 2.7 times more Vitamin B5, 3.2 times more Vitamin B6, 3.3 times more Vitamin B9 and 4.2 times more Vitamin C than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 613 times more Vitamin A, 10.4 times more Vitamin E and 4.9 times more Vitamin K than Baked Whole Russet Potatoes.
Both Baked Whole Russet Potatoes as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Russet Potatoes vs Canned Carrots with Liquids and Salt:
Baked Whole Russet Potatoes have 2.1 times more Iron, 3.3 times more Magnesium, 3.6 times more Phosphorus, 3.2 times more Potassium and 1.2 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.7 times more Calcium, 2 times more Manganese and 17.1 times more Sodium than Baked Whole Russet Potatoes.
Both Baked Whole Russet Potatoes and Canned Carrots Solids and Liquids with Salt have similar amounts of Copper and Water per 14 oz.
Both Baked Whole Russet Potatoes as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Russet Potatoes have 4.1 times more Energy, 4 times more Carbohydrate, 1.3 times more Fiber and 4.5 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 2.3 times more Sugars than Baked Whole Russet Potatoes.
Both Baked Whole Russet Potatoes as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.