Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Sweetened Red Frozen Raspberries:
Baked Whole Red Potatoes have 3.8 times more Vitamin B1, 6.9 times more Vitamin B3, 2.3 times more Vitamin B5 and 6.2 times more Vitamin B6 than Sweetened Red Frozen Raspberries.
While Sweetened Red Frozen Raspberries contain 1.3 times more Vitamin C, 9 times more Vitamin E and 2.3 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Sweetened Red Frozen Raspberries have similar amounts of Vitamin B2 and Vitamin B9 per 5 oz.
Both Baked Whole Red Potatoes as well as Sweetened Red Frozen Raspberries have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Sweetened Red Frozen Raspberries:
Baked Whole Red Potatoes have 1.7 times more Copper, 2.2 times more Magnesium, 4.2 times more Phosphorus, 4.8 times more Potassium and 2.2 times more Zinc than Sweetened Red Frozen Raspberries.
While Sweetened Red Frozen Raspberries contain 1.7 times more Calcium and 3.8 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Sweetened Red Frozen Raspberries have similar amounts of Iron and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 3.3 times more Protein than Sweetened Red Frozen Raspberries.
While Sweetened Red Frozen Raspberries contain 2 times more Omega 3, 1.3 times more Carbohydrate, 15.2 times more Sugars and 2.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Sweetened Red Frozen Raspberries have similar amounts of Energy per 5 oz.
Both Baked Whole Red Potatoes as well as Sweetened Red Frozen Raspberries have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.