Lets compare vitamin content per 14 ounces of Canned Pumpkin with Salt vs Baked Red Potatoes:
Canned Pumpkin with Salt has 778 times more Vitamin A, 13.3 times more Vitamin E and 5.7 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3 times more Vitamin B1, 4.3 times more Vitamin B3, 3.8 times more Vitamin B6, 2.3 times more Vitamin B9 and 3 times more Vitamin C than Canned Pumpkin with Salt.
Both Canned Pumpkin with Salt and Baked Whole Red Potatoes have similar amounts of Vitamin B2 and Vitamin B5 per 14 oz.
Both Canned Pumpkin with Salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Pumpkin with Salt vs Baked Red Potatoes:
Canned Pumpkin with Salt has 2.9 times more Calcium, 2 times more Iron and 20.1 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Copper, 2.1 times more Phosphorus, 2.6 times more Potassium and 2.4 times more Zinc than Canned Pumpkin with Salt.
Both Canned Pumpkin with Salt and Baked Whole Red Potatoes have similar amounts of Magnesium, Manganese and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Pumpkin with Salt has 2.3 times more Sugars and 1.6 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.6 times more Energy, 2.4 times more Carbohydrate and 2.1 times more Protein than Canned Pumpkin with Salt.
Both Canned Pumpkin with Salt as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.