Lets compare vitamin content per 1 kilogram of Baked White Potatoes vs Chinese Cabbage:
Baked Whole White Potatoes have 3.1 times more Vitamin B3 and 4.4 times more Vitamin B5 than Raw Chinese Cabbage.
While Raw Chinese Cabbage contains 223 times more Vitamin A, 1.6 times more Vitamin B2, 1.7 times more Vitamin B9, 3.6 times more Vitamin C and 16.9 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Chinese Cabbage have similar amounts of Vitamin B1 and Vitamin B6 per 1 kg.
Both Baked Whole White Potatoes as well as Raw Chinese Cabbage have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Baked White Potatoes vs Chinese Cabbage:
Baked Whole White Potatoes have 6 times more Copper, 1.4 times more Magnesium, 2 times more Phosphorus, 2.2 times more Potassium and 1.8 times more Zinc than Raw Chinese Cabbage.
While Raw Chinese Cabbage contains 10.5 times more Calcium, 1.3 times more Iron, 9.3 times more Sodium and 1.3 times more Water than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Raw Chinese Cabbage have similar amounts of Manganese per 1 kg.
Both Baked Whole White Potatoes as well as Raw Chinese Cabbage have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole White Potatoes have 7.1 times more Energy, 9.7 times more Carbohydrate, 1.3 times more Sugars, 2.1 times more Fiber and 1.4 times more Protein than Raw Chinese Cabbage.
While Raw Chinese Cabbage contains 3.7 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Raw Chinese Cabbage have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.