Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Stir-Fried Shiitake Mushrooms:
Baked Whole Red Potatoes have 1.2 times more Vitamin B6, 1.9 times more Vitamin B9, more Vitamin C and more Vitamin K than Stir-Fried Shiitake Mushrooms.
While Stir-Fried Shiitake Mushrooms contain 1.4 times more Vitamin B1, 5.5 times more Vitamin B2, 2.4 times more Vitamin B3, 4 times more Vitamin B5 and more Vitamin D than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Stir-Fried Shiitake Mushrooms have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Stir-Fried Shiitake Mushrooms:
Baked Whole Red Potatoes have 1.3 times more Iron, 1.5 times more Magnesium and 1.7 times more Potassium than Stir-Fried Shiitake Mushrooms.
While Stir-Fried Shiitake Mushrooms contain 1.3 times more Manganese, 1.5 times more Phosphorus and 2.4 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Stir-Fried Shiitake Mushrooms have similar amounts of Copper and Water per 5 oz.
Both Baked Whole Red Potatoes as well as Stir-Fried Shiitake Mushrooms have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 2.2 times more Energy, 2.6 times more Carbohydrate and 4.8 times more Sugars than Stir-Fried Shiitake Mushrooms.
While Stir-Fried Shiitake Mushrooms contain 2 times more Fiber and 1.5 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Stir-Fried Shiitake Mushrooms have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.