Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Canned Rambutan:
Baked Whole White Potatoes have 3.7 times more Vitamin B1, 2 times more Vitamin B2, 21.3 times more Vitamin B5, 10.6 times more Vitamin B6, 4.8 times more Vitamin B9 and 2.6 times more Vitamin C than Rambutan Canned in Syrup.
Both Baked Whole White Potatoes and Rambutan Canned in Syrup have similar amounts of Vitamin B3 per 14 oz.
Both Baked Whole White Potatoes as well as Rambutan Canned in Syrup have insufficient amounts of Vitamin A and Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Canned Rambutan:
Baked Whole White Potatoes have 1.9 times more Copper, 1.8 times more Iron, 3.9 times more Magnesium, 8.3 times more Phosphorus, 13 times more Potassium and 4.4 times more Zinc than Rambutan Canned in Syrup.
While Rambutan Canned in Syrup contains 2.2 times more Calcium and 1.8 times more Manganese than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Rambutan Canned in Syrup have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 2.3 times more Fiber and 3.2 times more Protein than Rambutan Canned in Syrup.
Both Baked Whole White Potatoes and Rambutan Canned in Syrup have similar amounts of Energy and Carbohydrate per 14 oz.
Both Baked Whole White Potatoes as well as Rambutan Canned in Syrup have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.