Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Pinto Beans:
Baked Whole Red Potatoes have 1.4 times more Vitamin B3 and 2 times more Vitamin C than Raw Pinto Beans.
While Raw Pinto Beans contain 9.9 times more Vitamin B1, 4.2 times more Vitamin B2, 2.3 times more Vitamin B5, 2.2 times more Vitamin B6, 19.4 times more Vitamin B9, 2.6 times more Vitamin E and 2 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Pinto Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Pinto Beans:
Baked Whole Red Potatoes have 6.8 times more Water than Raw Pinto Beans.
While Raw Pinto Beans contain 12.6 times more Calcium, 5.1 times more Copper, 7.2 times more Iron, 6.3 times more Magnesium, 6.6 times more Manganese, 5.7 times more Phosphorus, 2.6 times more Potassium and 5.7 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 5 ounces:
Raw Pinto Beans contain 4 times more Energy, 8.2 times more Fat, 15.8 times more Omega 3, 3.5 times more Omega 6, 3.2 times more Carbohydrate, 1.5 times more Sugars, 8.6 times more Fiber and 9.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Pinto Beans have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.