Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Mung Beans:
Baked Whole Red Potatoes have 2.6 times more Vitamin C than Raw Mung Beans.
While Raw Mung Beans contain 8.6 times more Vitamin B1, 4.7 times more Vitamin B2, 1.4 times more Vitamin B3, 5.6 times more Vitamin B5, 1.8 times more Vitamin B6, 23.1 times more Vitamin B9, 6.4 times more Vitamin E and 3.2 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Mung Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Mung Beans:
Baked Whole Red Potatoes have 8.5 times more Water than Raw Mung Beans.
While Raw Mung Beans contain 14.7 times more Calcium, 5.4 times more Copper, 9.6 times more Iron, 6.8 times more Magnesium, 6 times more Manganese, 5.1 times more Phosphorus, 2.3 times more Potassium and 6.7 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Mung Beans have similar amounts of Sodium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Mung Beans contain 4 times more Energy, 7.7 times more Fat, 8.7 times more Saturated Fat, 1.8 times more Omega 3, 7.3 times more Omega 6, 3.2 times more Carbohydrate, 4.6 times more Sugars, 9.1 times more Fiber and 10.4 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Mung Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.