Lets compare vitamin content per 14 ounces of Frozen Raspberries vs Baked White Potatoes:
Red Frozen Raspberries have 1.9 times more Vitamin B1, 2.3 times more Vitamin B2, 1.4 times more Vitamin C and 18.8 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.3 times more Vitamin B3, 3.4 times more Vitamin B6 and 1.4 times more Vitamin B9 than Red Frozen Raspberries.
Both Red Frozen Raspberries and Baked Whole White Potatoes have similar amounts of Vitamin B5 per 14 oz.
Both Red Frozen Raspberries as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Frozen Raspberries vs Baked White Potatoes:
Red Frozen Raspberries have 2.4 times more Calcium and 3.2 times more Manganese than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.4 times more Copper, 2.5 times more Phosphorus and 3 times more Potassium than Red Frozen Raspberries.
Both Red Frozen Raspberries and Baked Whole White Potatoes have similar amounts of Iron, Magnesium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Red Frozen Raspberries have 1.3 times more Omega 3, 4.3 times more Sugars, 9 times more Fructose and 2 times more Fiber than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.6 times more Energy, 1.7 times more Carbohydrate and 1.8 times more Protein than Red Frozen Raspberries.
Both Red Frozen Raspberries as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.