Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Canned Hot Pickled Peppers:
Baked Whole Red Potatoes have 1.9 times more Vitamin B1, 2.2 times more Vitamin B2, 4.7 times more Vitamin B3, 1.7 times more Vitamin B5, 2 times more Vitamin B6 and 2.1 times more Vitamin B9 than Canned Hot Pickled Peppers.
While Canned Hot Pickled Peppers contain 43 times more Vitamin A, 11.3 times more Vitamin E and 7.8 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Hot Pickled Peppers have similar amounts of Vitamin C per 5 oz.
Both Baked Whole Red Potatoes as well as Canned Hot Pickled Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Canned Hot Pickled Peppers:
Baked Whole Red Potatoes have 3.9 times more Copper, 2.2 times more Iron, 4.7 times more Magnesium, 3.3 times more Manganese, 5.5 times more Phosphorus, 4.8 times more Potassium and 4.4 times more Zinc than Canned Hot Pickled Peppers.
While Canned Hot Pickled Peppers contain 6.8 times more Calcium and 119.2 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Hot Pickled Peppers have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 4 times more Energy, 4.3 times more Carbohydrate and 2.9 times more Protein than Canned Hot Pickled Peppers.
While Canned Hot Pickled Peppers contain 2 times more Omega 3, 2.1 times more Fructose and 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Hot Pickled Peppers have similar amounts of Sugars per 5 oz.
Both Baked Whole Red Potatoes as well as Canned Hot Pickled Peppers have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.