Lets compare vitamin content per 5 ounces of Pickled Cabbage, Japanese Style vs Baked White Potatoes:
Pickled Fresh Japanese Style Cabbage has 9 times more Vitamin A and 46.6 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin B1, 8.5 times more Vitamin B3, 1.9 times more Vitamin B5, 2.1 times more Vitamin B6 and 18 times more Vitamin C than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Baked Whole White Potatoes have similar amounts of Vitamin B2 and Vitamin B9 per 5 oz.
Both Pickled Fresh Japanese Style Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Pickled Cabbage, Japanese Style vs Baked White Potatoes:
Pickled Fresh Japanese Style Cabbage has 4.8 times more Calcium, 1.3 times more Manganese, 1.6 times more Potassium, 2 times more Selenium, 39.6 times more Sodium and 1.2 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.1 times more Copper, 1.3 times more Iron, 2.3 times more Magnesium, 1.7 times more Phosphorus and 1.8 times more Zinc than Pickled Fresh Japanese Style Cabbage.
Comparison of macro-nutrients per 5 ounces:
Pickled Fresh Japanese Style Cabbage has 1.7 times more Omega 3 and 1.5 times more Fiber than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.1 times more Energy, 3.7 times more Carbohydrate and 1.3 times more Protein than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Baked Whole White Potatoes have similar amounts of Sugars per 5 oz.
Both Pickled Fresh Japanese Style Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.