Lets compare vitamin content per 5 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener vs Baked Red Potatoes:
Canned Ginger Root, Pickled, With Artificial Sweetener has 2.3 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.6 times more Vitamin B1, 3.3 times more Vitamin B2, 72.5 times more Vitamin B3, 2.3 times more Vitamin B5, 5.7 times more Vitamin B6, 27 times more Vitamin B9, more Vitamin C and 1.3 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener 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 Canned Ginger Root, Pickled, With Artificial Sweetener vs Baked Red Potatoes:
Canned Ginger Root, Pickled, With Artificial Sweetener has 8.2 times more Calcium, 2.7 times more Manganese, 75.5 times more Sodium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9.7 times more Copper, 2.5 times more Iron, 7 times more Magnesium, 36 times more Phosphorus, 15.1 times more Potassium and 10 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
Comparison of macro-nutrients per 5 ounces:
Canned Ginger Root, Pickled, With Artificial Sweetener has 1.4 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.4 times more Energy, 4.1 times more Carbohydrate, more Sugars and 7 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.