Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Pickled Eggplant:
Baked Whole Red Potatoes have 1.4 times more Vitamin B1, 2.4 times more Vitamin B3, 1.5 times more Vitamin B6, 1.4 times more Vitamin B9 and more Vitamin C than Pickled Eggplant.
While Pickled Eggplant contains 1.4 times more Vitamin B2 and 1.3 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pickled Eggplant 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 Pickled Eggplant:
Baked Whole Red Potatoes have 4.7 times more Magnesium, 8 times more Phosphorus, 45.4 times more Potassium and 1.7 times more Zinc than Pickled Eggplant.
While Pickled Eggplant contains 2.8 times more Calcium and 139.5 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pickled Eggplant have similar amounts of Copper, Iron and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 1.8 times more Energy, 2 times more Carbohydrate and 2.6 times more Protein than Pickled Eggplant.
While Pickled Eggplant contains 3.3 times more Omega 3, 5 times more Omega 6, 3.4 times more Sugars and 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pickled Eggplant have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 lb.