Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Napa Cabbage:
Baked Whole White Potatoes have 3.8 times more Vitamin B3 and 3.6 times more Vitamin B5 than Raw Chinese Napa Cabbage.
While Raw Chinese Napa Cabbage contains 16 times more Vitamin A, 2.1 times more Vitamin B9, 2.1 times more Vitamin C and 15.9 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Chinese Napa Cabbage have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B6 per 14 oz.
Both Baked Whole White Potatoes as well as Raw Chinese Napa Cabbage have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Napa Cabbage:
Baked Whole White Potatoes have 3.5 times more Copper, 2.1 times more Iron, 2.1 times more Magnesium, 2.6 times more Phosphorus, 2.3 times more Potassium and 1.5 times more Zinc than Raw Chinese Napa Cabbage.
While Raw Chinese Napa Cabbage contains 7.7 times more Calcium and 1.3 times more Water than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Chinese Napa Cabbage have similar amounts of Manganese and Selenium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 5.8 times more Energy, 6.5 times more Carbohydrate, 1.8 times more Fiber and 1.8 times more Protein than Raw Chinese Napa Cabbage.
While Raw Chinese Napa Cabbage contains 3.8 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Chinese Napa Cabbage have similar amounts of Sugars per 14 oz.
Both Baked Whole White Potatoes as well as Raw Chinese Napa Cabbage have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.