Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Ginger Root:
Baked Whole Red Potatoes have 2.9 times more Vitamin B1, 1.5 times more Vitamin B2, 2.1 times more Vitamin B3, 1.7 times more Vitamin B5, 1.3 times more Vitamin B6, 2.5 times more Vitamin B9, 2.5 times more Vitamin C and 28 times more Vitamin K than Raw Ginger Root.
While Raw Ginger Root contains 3.3 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Ginger Root have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Ginger Root:
Baked Whole Red Potatoes have 2.1 times more Phosphorus and 1.3 times more Potassium than Raw Ginger Root.
While Raw Ginger Root contains 1.8 times more Calcium, 1.3 times more Copper, 1.5 times more Magnesium and 1.3 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Ginger Root have similar amounts of Iron, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 1.3 times more Protein than Raw Ginger Root.
While Raw Ginger Root contains 2.3 times more Omega 3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Ginger Root have similar amounts of Energy, Carbohydrate, Sugars and Fiber per 5 oz.
Both Baked Whole Red Potatoes as well as Raw Ginger Root have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.