Lets compare vitamin content per 14 ounces of Canned Chinese Waterchestnuts with Liquids vs Baked Red Potatoes:
Canned Chinese Waterchestnuts Solids and Liquids have 6.3 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 6.5 times more Vitamin B1, 2.1 times more Vitamin B2, 4.4 times more Vitamin B3, 1.5 times more Vitamin B5, 1.3 times more Vitamin B6, 4.5 times more Vitamin B9, 9.7 times more Vitamin C and 14 times more Vitamin K than Canned Chinese Waterchestnuts Solids and Liquids.
Both Canned Chinese Waterchestnuts Solids and Liquids 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 Canned Chinese Waterchestnuts with Liquids vs Baked Red Potatoes:
Canned Chinese Waterchestnuts Solids and Liquids have 1.2 times more Iron than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Copper, 5.6 times more Magnesium, 3.8 times more Phosphorus and 4.6 times more Potassium than Canned Chinese Waterchestnuts Solids and Liquids.
Both Canned Chinese Waterchestnuts Solids and Liquids and Baked Whole Red Potatoes have similar amounts of Manganese, Zinc and Water per 14 oz.
Both Canned Chinese Waterchestnuts Solids and Liquids as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Chinese Waterchestnuts Solids and Liquids have 1.7 times more Sugars and 1.4 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Energy, 1.6 times more Carbohydrate and 2.6 times more Protein than Canned Chinese Waterchestnuts Solids and Liquids.
Both Canned Chinese Waterchestnuts Solids and Liquids as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.