Lets compare vitamin content per 5 ounces of Radishes vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 6 times more Vitamin B1, 1.3 times more Vitamin B2, 6.3 times more Vitamin B3, 2.1 times more Vitamin B5, 3 times more Vitamin B6 and 2.2 times more Vitamin K than Raw Radishes.
Both Raw Radishes and Baked Whole Red Potatoes have similar amounts of Vitamin B9 and Vitamin C per 5 oz.
Both Raw Radishes as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Radishes vs Baked Red Potatoes:
Raw Radishes have 2.8 times more Calcium, 3.3 times more Sodium and 1.2 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.5 times more Copper, 2.1 times more Iron, 2.8 times more Magnesium, 2.5 times more Manganese, 3.6 times more Phosphorus, 2.3 times more Potassium and 1.4 times more Zinc than Raw Radishes.
Comparison of macro-nutrients per 5 ounces:
Raw Radishes have 2.1 times more Omega 3 and 1.3 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.4 times more Energy, 5.8 times more Carbohydrate and 3.4 times more Protein than Raw Radishes.
Both Raw Radishes and Baked Whole Red Potatoes have similar amounts of Fiber per 5 oz.
Both Raw Radishes as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.