Lets compare vitamin content per 5 ounces of Raspberries vs Baked White Potatoes:
Raw Raspberries have 2.1 times more Vitamin C, 21.8 times more Vitamin E and 2.9 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Vitamin B1, 2.6 times more Vitamin B3, 3.8 times more Vitamin B6 and 1.8 times more Vitamin B9 than Raw Raspberries.
Both Raw Raspberries and Baked Whole White Potatoes have similar amounts of Vitamin B2 and Vitamin B5 per 5 oz.
Both Raw Raspberries as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Raspberries vs Baked White Potatoes:
Raw Raspberries have 2.5 times more Calcium and 3.5 times more Manganese than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.4 times more Copper, 2.6 times more Phosphorus and 3.6 times more Potassium than Raw Raspberries.
Both Raw Raspberries and Baked Whole White Potatoes have similar amounts of Iron, Magnesium, Zinc and Water per 5 oz.
Both Raw Raspberries as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Raspberries have 8.4 times more Omega 3, 5.1 times more Omega 6, 2.9 times more Sugars, 6.5 times more Fructose and 3.1 times more Fiber than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.8 times more Energy, 1.8 times more Carbohydrate and 1.8 times more Protein than Raw Raspberries.
Both Raw Raspberries as well as Baked Whole White Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.