Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Eggplant:
Baked Whole Red Potatoes have 1.8 times more Vitamin B1, 1.4 times more Vitamin B2, 2.5 times more Vitamin B3, 1.2 times more Vitamin B5, 2.5 times more Vitamin B6, 1.2 times more Vitamin B9 and 5.7 times more Vitamin C than Raw Eggplant.
While Raw Eggplant contains 3.8 times more Vitamin E and 1.3 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Eggplant have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Eggplant:
Baked Whole Red Potatoes have 2.1 times more Copper, 3 times more Iron, 2 times more Magnesium, 3 times more Phosphorus, 2.4 times more Potassium and 2.5 times more Zinc than Raw Eggplant.
While Raw Eggplant contains 1.3 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Eggplant have similar amounts of Water per 1 lb.
Both Baked Whole Red Potatoes as well as Raw Eggplant have insufficient amounts of Calcium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 3.5 times more Energy, 3.3 times more Carbohydrate and 2.3 times more Protein than Raw Eggplant.
While Raw Eggplant contains 2.5 times more Sugars, 3.5 times more Fructose and 1.7 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Eggplant have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.