Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Red Currants:
Baked Whole White Potatoes have 15.3 times more Vitamin B3, 6 times more Vitamin B5, 3 times more Vitamin B6 and 4.8 times more Vitamin B9 than Raw Red And White Currants.
While Raw Red And White Currants contain 3.3 times more Vitamin C and 4.1 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Red And White Currants have similar amounts of Vitamin B1 and Vitamin B2 per 14 oz.
Both Baked Whole White Potatoes as well as Raw Red And White Currants have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Red Currants:
Baked Whole White Potatoes have 2.1 times more Magnesium, 1.7 times more Phosphorus, 2 times more Potassium and 1.5 times more Zinc than Raw Red And White Currants.
While Raw Red And White Currants contain 3.3 times more Calcium and 1.6 times more Iron than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Red And White Currants have similar amounts of Copper, Manganese, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 1.6 times more Energy, 1.5 times more Carbohydrate and 1.5 times more Protein than Raw Red And White Currants.
While Raw Red And White Currants contain 2.3 times more Omega 3, 4.8 times more Sugars, 9.8 times more Fructose and 2 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raw Red And White Currants have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.