Lets compare vitamin content per 5 ounces of Boiled Beet Greens with Salt vs Baked White Potatoes:
Boiled and Drained Beet Greens with Salt have 383 times more Vitamin A, 2.4 times more Vitamin B1, 6.7 times more Vitamin B2, 2 times more Vitamin C, 45.3 times more Vitamin E and 179.3 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.1 times more Vitamin B3, 1.6 times more Vitamin B6 and 2.7 times more Vitamin B9 than Boiled and Drained Beet Greens with Salt.
Both Boiled and Drained Beet Greens with Salt and Baked Whole White Potatoes have similar amounts of Vitamin B5 per 5 oz.
Both Boiled and Drained Beet Greens with Salt as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Beet Greens with Salt vs Baked White Potatoes:
Boiled and Drained Beet Greens with Salt have 11.4 times more Calcium, 2 times more Copper, 3 times more Iron, 2.5 times more Magnesium, 2.7 times more Manganese, 1.7 times more Potassium, 1.8 times more Selenium, 68.1 times more Sodium and 1.4 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.8 times more Phosphorus than Boiled and Drained Beet Greens with Salt.
Both Boiled and Drained Beet Greens with Salt and Baked Whole White Potatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Drained Beet Greens with Salt have 1.4 times more Fiber and 1.2 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.4 times more Energy, 3.9 times more Carbohydrate and 2.6 times more Sugars than Boiled and Drained Beet Greens with Salt.
Both Boiled and Drained Beet Greens with Salt as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.