Lets compare vitamin content per 5 ounces of California Avocados vs Baked Red Potatoes:
Raw California Avocados have 2.9 times more Vitamin B2, 4.3 times more Vitamin B5, 1.4 times more Vitamin B6, 3.3 times more Vitamin B9, 24.6 times more Vitamin E and 7.5 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Vitamin C than Raw California Avocados.
Both Raw California Avocados and Baked Whole Red Potatoes have similar amounts of Vitamin B1 and Vitamin B3 per 5 oz.
Both Raw California Avocados as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for California Avocados vs Baked Red Potatoes:
Raw California Avocados have 1.4 times more Calcium and 1.7 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Phosphorus than Raw California Avocados.
Both Raw California Avocados and Baked Whole Red Potatoes have similar amounts of Copper, Iron, Magnesium, Manganese, Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw California Avocados have 1.9 times more Energy, 102.7 times more Fat, 53.2 times more Saturated Fat, 8.3 times more Omega 3, 34.2 times more Omega 6 and 3.8 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.3 times more Carbohydrate and 4.8 times more Sugars than Raw California Avocados.
Both Raw California Avocados and Baked Whole Red Potatoes have similar amounts of Protein per 5 oz.
Both Raw California Avocados as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.