Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Ginger Root:
Baked Whole White Potatoes have 1.9 times more Vitamin B1, 1.3 times more Vitamin B2, 2 times more Vitamin B3, 1.9 times more Vitamin B5, 1.3 times more Vitamin B6, 3.5 times more Vitamin B9, 2.5 times more Vitamin C and 27 times more Vitamin K than Raw Ginger Root.
While Raw Ginger Root contains 6.5 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raw Ginger Root have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Ginger Root:
Baked Whole White Potatoes have 2.2 times more Phosphorus and 1.3 times more Potassium than Raw Ginger Root.
While Raw Ginger Root contains 1.6 times more Calcium, 1.8 times more Copper, 1.6 times more Magnesium and 1.4 times more Selenium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Ginger Root have similar amounts of Iron, Manganese, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Ginger Root contains 2.3 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Ginger Root have similar amounts of Energy, Carbohydrate, Sugars, Fiber and Protein per 14 oz.
Both Baked Whole White Potatoes as well as Raw Ginger Root have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.