Lets compare vitamin content per 14 ounces of Tomatillos vs Baked Red Potatoes:
Raw Tomatillos have 4.8 times more Vitamin E and 3.6 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Vitamin B1, 1.4 times more Vitamin B2, 2.3 times more Vitamin B5, 3.8 times more Vitamin B6 and 3.9 times more Vitamin B9 than Raw Tomatillos.
Both Raw Tomatillos and Baked Whole Red Potatoes have similar amounts of Vitamin B3 and Vitamin C per 14 oz.
Both Raw Tomatillos as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Tomatillos vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 2.2 times more Copper, 1.4 times more Magnesium, 1.8 times more Phosphorus, 2 times more Potassium and 1.8 times more Zinc than Raw Tomatillos.
Both Raw Tomatillos and Baked Whole Red Potatoes have similar amounts of Iron, Manganese and Water per 14 oz.
Both Raw Tomatillos as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Tomatillos have 6.8 times more Fat, 8.2 times more Omega 6 and 2.7 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.7 times more Energy, 3.4 times more Carbohydrate and 2.4 times more Protein than Raw Tomatillos.
Both Raw Tomatillos and Baked Whole Red Potatoes have similar amounts of Omega 3 and Fiber per 14 oz.
Both Raw Tomatillos as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.