Lets compare vitamin content per 1 kilogram of Napa Cabbage vs Baked White Potatoes:
Raw Chinese Napa Cabbage has 16 times more Vitamin A, 2.1 times more Vitamin B9, 2.1 times more Vitamin C and 15.9 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.8 times more Vitamin B3 and 3.6 times more Vitamin B5 than Raw Chinese Napa Cabbage.
Both Raw Chinese Napa Cabbage and Baked Whole White Potatoes have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B6 per 1 kg.
Both Raw Chinese Napa Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Napa Cabbage vs Baked White Potatoes:
Raw Chinese Napa Cabbage has 7.7 times more Calcium and 1.3 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.5 times more Copper, 2.1 times more Iron, 2.1 times more Magnesium, 2.6 times more Phosphorus, 2.3 times more Potassium and 1.5 times more Zinc than Raw Chinese Napa Cabbage.
Both Raw Chinese Napa Cabbage and Baked Whole White Potatoes have similar amounts of Manganese and Selenium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Chinese Napa Cabbage has 3.8 times more Omega 3 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.8 times more Energy, 6.5 times more Carbohydrate, 1.8 times more Fiber and 1.8 times more Protein than Raw Chinese Napa Cabbage.
Both Raw Chinese Napa Cabbage and Baked Whole White Potatoes have similar amounts of Sugars per 1 kg.
Both Raw Chinese Napa Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.