Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Sprouted Alfalfa Seeds:
Baked Whole Red Potatoes have 3.3 times more Vitamin B3, 6.2 times more Vitamin B6 and 1.5 times more Vitamin C than Raw sprouted alfalfa seeds.
While Raw sprouted alfalfa seeds contain 2.5 times more Vitamin B2, 1.7 times more Vitamin B5, 1.3 times more Vitamin B9 and 10.9 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw sprouted alfalfa seeds have similar amounts of Vitamin B1 per 1 lb.
Both Baked Whole Red Potatoes as well as Raw sprouted alfalfa seeds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Sprouted Alfalfa Seeds:
Baked Whole Red Potatoes have 6.9 times more Potassium than Raw sprouted alfalfa seeds.
While Raw sprouted alfalfa seeds contain 3.6 times more Calcium, 1.4 times more Iron and 2.3 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw sprouted alfalfa seeds have similar amounts of Copper, Magnesium, Manganese, Phosphorus and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 3.8 times more Energy, 9.3 times more Carbohydrate and 7.2 times more Sugars than Raw sprouted alfalfa seeds.
While Raw sprouted alfalfa seeds contain 11.7 times more Omega 3, 4.8 times more Omega 6 and 1.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw sprouted alfalfa seeds have similar amounts of Fiber per 1 lb.
Both Baked Whole Red Potatoes as well as Raw sprouted alfalfa seeds have insufficient amounts of Fat, Cholesterol, Fructose, Glucose and Sucrose in 1 lb.