Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Frozen Raspberries:
Baked Whole White Potatoes have 2.3 times more Vitamin B3, 3.4 times more Vitamin B6 and 1.4 times more Vitamin B9 than Red Frozen Raspberries.
While Red Frozen Raspberries contain 1.9 times more Vitamin B1, 2.3 times more Vitamin B2, 1.4 times more Vitamin C and 18.8 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Red Frozen Raspberries have similar amounts of Vitamin B5 per 5 oz.
Both Baked Whole White Potatoes as well as Red Frozen Raspberries have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Frozen Raspberries:
Baked Whole White Potatoes have 1.4 times more Copper, 2.5 times more Phosphorus and 3 times more Potassium than Red Frozen Raspberries.
While Red Frozen Raspberries contain 2.4 times more Calcium and 3.2 times more Manganese than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Red Frozen Raspberries have similar amounts of Iron, Magnesium, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 1.6 times more Energy, 1.7 times more Carbohydrate and 1.8 times more Protein than Red Frozen Raspberries.
While Red Frozen Raspberries contain 1.3 times more Omega 3, 4.3 times more Sugars, 9 times more Fructose and 2 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Red Frozen Raspberries have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.