Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Plantains, yellow, fried, Latino restaurant:
Baked Whole Red Potatoes have 2.5 times more Vitamin B2 and 1.9 times more Vitamin B3 than Plantains, yellow, fried, Latino restaurant.
While Plantains, yellow, fried, Latino restaurant contain 66 times more Vitamin A, 1.8 times more Vitamin B5, 1.4 times more Vitamin B6, 13.8 times more Vitamin E and 11.4 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Plantains, yellow, fried, Latino restaurant have similar amounts of Vitamin B1 per 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Plantains, yellow, fried, Latino restaurant:
Baked Whole Red Potatoes have 1.5 times more Copper, 1.7 times more Phosphorus, 1.7 times more Zinc and 1.6 times more Water than Plantains, yellow, fried, Latino restaurant.
While Plantains, yellow, fried, Latino restaurant contain 1.6 times more Magnesium and 1.6 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Plantains, yellow, fried, Latino restaurant have similar amounts of Iron and Potassium per 1 lb.
Both Baked Whole Red Potatoes as well as Plantains, yellow, fried, Latino restaurant have insufficient amounts of Calcium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 1.6 times more Protein than Plantains, yellow, fried, Latino restaurant.
While Plantains, yellow, fried, Latino restaurant contain 2.7 times more Energy, 50.1 times more Fat, 45.4 times more Saturated Fat, 14.6 times more Omega 3, 41.2 times more Omega 6, 2.1 times more Carbohydrate, 15.2 times more Sugars, 11 times more Fructose and 1.8 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Plantains, yellow, fried, Latino restaurant have insufficient amounts of Glucose and Sucrose in 1 lb.