Lets compare vitamin content per 5 ounces of Dry Roasted Walnuts with Salt vs Baked Red Potatoes:
Dry Roasted Walnuts with Salt have 7.2 times more Vitamin B1, 6 times more Vitamin B2, 1.4 times more Vitamin B3, 2.5 times more Vitamin B6, 3.4 times more Vitamin B9 and 11.3 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9 times more Vitamin C than Dry Roasted Walnuts with Salt.
Both Dry Roasted Walnuts with Salt and Baked Whole Red Potatoes have similar amounts of Vitamin K per 5 oz.
Both Dry Roasted Walnuts with Salt 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 Dry Roasted Walnuts with Salt vs Baked Red Potatoes:
Dry Roasted Walnuts with Salt have 7.9 times more Calcium, 8.5 times more Copper, 3.7 times more Iron, 5.4 times more Magnesium, 4.6 times more Phosphorus, 53.6 times more Sodium and 7.5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 17.5 times more Water than Dry Roasted Walnuts with Salt.
Both Dry Roasted Walnuts with Salt and Baked Whole Red Potatoes have similar amounts of Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Dry Roasted Walnuts with Salt have 7.4 times more Energy, 404.7 times more Fat, 133.9 times more Saturated Fat, 566.2 times more Omega 3, 728.3 times more Omega 6, 2.5 times more Sugars, 3.9 times more Fiber and 6.2 times more Protein than Baked Whole Red Potatoes.
Both Dry Roasted Walnuts with Salt and Baked Whole Red Potatoes have similar amounts of Carbohydrate per 5 oz.
Both Dry Roasted Walnuts with Salt as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.