Lets compare vitamin content per 14 ounces of Seedless Raspberries Puree vs Baked Red Potatoes:
Seedless Raspberries Puree have 1.3 times more Vitamin B1, 2 times more Vitamin B2 and 19.3 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Vitamin B3, 3.5 times more Vitamin B6 and 2 times more Vitamin C than Seedless Raspberries Puree.
Both Seedless Raspberries Puree and Baked Whole Red Potatoes have similar amounts of Vitamin B5 and Vitamin B9 per 14 oz.
Both Seedless Raspberries Puree as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A in 14 oz.
Comparing minerals per 14 ounces for Seedless Raspberries Puree vs Baked Red Potatoes:
Seedless Raspberries Puree have 1.6 times more Calcium, 1.5 times more Iron and 2 times more Manganese than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.6 times more Copper, 1.9 times more Magnesium, 3.6 times more Phosphorus, 3.2 times more Potassium and 2.2 times more Zinc than Seedless Raspberries Puree.
Both Seedless Raspberries Puree and Baked Whole Red Potatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Seedless Raspberries Puree have 3.1 times more Omega 3, 4.2 times more Sugars and 6.9 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Energy, 2.5 times more Carbohydrate, 2 times more Fiber and 2.3 times more Protein than Seedless Raspberries Puree.
Both Seedless Raspberries Puree as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Glucose and Sucrose in 14 oz.