Lets compare vitamin content per 5 ounces of Dried Red Sweet Peppers vs Baked Red Potatoes:
Freeze-dried Red Sweet Peppers have 3863 times more Vitamin A, 16.7 times more Vitamin B1, 24 times more Vitamin B2, 4.6 times more Vitamin B3, 1.4 times more Vitamin B5, 10.5 times more Vitamin B6, 8.5 times more Vitamin B9, 150.8 times more Vitamin C, 50 times more Vitamin E and 40.8 times more Vitamin K than Baked Whole Red Potatoes.
Both Freeze-dried Red Sweet Peppers as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Dried Red Sweet Peppers vs Baked Red Potatoes:
Freeze-dried Red Sweet Peppers have 14.9 times more Calcium, 8 times more Copper, 14.9 times more Iron, 6.7 times more Magnesium, 11 times more Manganese, 4.5 times more Phosphorus, 5.8 times more Potassium, 16.1 times more Sodium and 6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 38.3 times more Water than Freeze-dried Red Sweet Peppers.
Comparison of macro-nutrients per 5 ounces:
Freeze-dried Red Sweet Peppers have 3.6 times more Energy, 20 times more Fat, 11.2 times more Saturated Fat, 9.7 times more Omega 3, 29.8 times more Omega 6, 3.5 times more Carbohydrate, 28.5 times more Sugars, 11.8 times more Fiber and 7.8 times more Protein than Baked Whole Red Potatoes.
Both Freeze-dried Red Sweet Peppers as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.