Lets compare vitamin content per 5 ounces of Rhubarb vs Baked White Potatoes:
Raw Rhubarb has 6.8 times more Vitamin E and 10.9 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.4 times more Vitamin B1, 1.4 times more Vitamin B2, 5.1 times more Vitamin B3, 4.5 times more Vitamin B5, 8.8 times more Vitamin B6, 5.4 times more Vitamin B9 and 1.6 times more Vitamin C than Raw Rhubarb.
Both Raw Rhubarb 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 Rhubarb vs Baked White Potatoes:
Raw Rhubarb has 8.6 times more Calcium, 2.2 times more Selenium and 1.2 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 6 times more Copper, 2.9 times more Iron, 2.3 times more Magnesium, 5.4 times more Phosphorus, 1.9 times more Potassium and 3.5 times more Zinc than Raw Rhubarb.
Both Raw Rhubarb and Baked Whole White Potatoes have similar amounts of Manganese per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes contain 4.4 times more Energy, 4.6 times more Carbohydrate, 1.4 times more Sugars and 2.3 times more Protein than Raw Rhubarb.
Both Raw Rhubarb and Baked Whole White Potatoes have similar amounts of Fiber per 5 oz.
Both Raw Rhubarb as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.