Lets compare vitamin content per 1 pound of Baked White Potatoes vs Microwaved Yellow Corn, Whole Kernel, Frozen:
Baked Whole White Potatoes have 1.8 times more Vitamin B6 and 6.8 times more Vitamin K than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 12 times more Vitamin A, 1.7 times more Vitamin B1, 1.4 times more Vitamin B3 and 1.7 times more Vitamin B5 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Microwaved Yellow Corn, Whole Kernel, Frozen have similar amounts of Vitamin B2 and Vitamin B9 per 1 lb.
Both Baked Whole White Potatoes as well as Microwaved Yellow Corn, Whole Kernel, Frozen have insufficient amounts of Vitamin B12 and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Baked White Potatoes vs Microwaved Yellow Corn, Whole Kernel, Frozen:
Baked Whole White Potatoes have 2 times more Calcium, 2.4 times more Copper, 1.6 times more Iron, 1.5 times more Manganese and 2 times more Potassium than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 1.3 times more Phosphorus and 1.5 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Microwaved Yellow Corn, Whole Kernel, Frozen have similar amounts of Magnesium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Microwaved Yellow Corn, Whole Kernel, Frozen contains 9.5 times more Fat, 9.2 times more Omega 6, 2.2 times more Sugars and 1.7 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Microwaved Yellow Corn, Whole Kernel, Frozen have similar amounts of Energy, Carbohydrate and Fiber per 1 lb.
Both Baked Whole White Potatoes as well as Microwaved Yellow Corn, Whole Kernel, Frozen have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 1 lb.