Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Raspberries Puree:
Baked Whole White Potatoes have 3.3 times more Vitamin B3, 1.2 times more Vitamin B5, 5.7 times more Vitamin B6 and 1.3 times more Vitamin B9 than Raspberries Puree with Seeds.
While Raspberries Puree with Seeds contain 1.7 times more Vitamin B1, 2.1 times more Vitamin B2 and 19.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raspberries Puree with Seeds have similar amounts of Vitamin C per 14 oz.
Both Baked Whole White Potatoes as well as Raspberries Puree with Seeds have insufficient amounts of Vitamin A in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Raspberries Puree:
Baked Whole White Potatoes have 1.5 times more Copper, 2.5 times more Phosphorus and 2.8 times more Potassium than Raspberries Puree with Seeds.
While Raspberries Puree with Seeds contain 2.3 times more Calcium and 3.6 times more Manganese than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raspberries Puree with Seeds have similar amounts of Iron, Magnesium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 1.7 times more Energy, 1.8 times more Carbohydrate and 1.9 times more Protein than Raspberries Puree with Seeds.
While Raspberries Puree with Seeds contain 6.5 times more Fat, 1.9 times more Omega 3, 4.3 times more Sugars, 9.2 times more Fructose and 2 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raspberries Puree with Seeds have insufficient amounts of Omega 6, Glucose and Sucrose in 14 oz.