Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Carrots:
Baked Whole Red Potatoes have 1.6 times more Vitamin B3, 1.2 times more Vitamin B5, 1.5 times more Vitamin B6, 1.4 times more Vitamin B9 and 2.1 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 835 times more Vitamin A, 8.3 times more Vitamin E and 4.7 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Carrots have similar amounts of Vitamin B1 and Vitamin B2 per 5 oz.
Both Baked Whole Red Potatoes as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Carrots:
Baked Whole Red Potatoes have 3.9 times more Copper, 2.3 times more Iron, 2.3 times more Magnesium, 1.2 times more Manganese, 2.1 times more Phosphorus, 1.7 times more Potassium and 1.7 times more Zinc than Raw Carrots.
While Raw Carrots contain 3.7 times more Calcium and 5.8 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Carrots have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 2.1 times more Energy, 2 times more Carbohydrate and 2.5 times more Protein than Raw Carrots.
While Raw Carrots contain 3.3 times more Sugars and 1.6 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.