Lets compare vitamin content per 5 ounces of Thyme vs Baked Red Potatoes:
Fresh Thyme has 238 times more Vitamin A, 9.4 times more Vitamin B2, 1.6 times more Vitamin B6, 1.7 times more Vitamin B9 and 12.7 times more Vitamin C than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Vitamin B1 than Fresh Thyme.
Both Fresh Thyme and Baked Whole Red Potatoes have similar amounts of Vitamin B3 and Vitamin B5 per 5 oz.
Both Fresh Thyme as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Thyme vs Baked Red Potatoes:
Fresh Thyme has 45 times more Calcium, 3.2 times more Copper, 24.9 times more Iron, 5.7 times more Magnesium, 9.9 times more Manganese, 1.5 times more Phosphorus and 4.5 times more Zinc than Baked Whole Red Potatoes.
Both Fresh Thyme and Baked Whole Red Potatoes have similar amounts of Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Fresh Thyme has 11.2 times more Fat, 11.7 times more Saturated Fat, 29.8 times more Omega 3, 1.2 times more Carbohydrate, 7.8 times more Fiber and 2.4 times more Protein than Baked Whole Red Potatoes.
Both Fresh Thyme and Baked Whole Red Potatoes have similar amounts of Energy per 5 oz.
Both Fresh Thyme as well as Baked Whole Red Potatoes have insufficient amounts of Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.