Lets compare vitamin content per 5 ounces of Turnip Greens vs Baked Red Potatoes:
Raw Turnip Greens have 579 times more Vitamin A, 2 times more Vitamin B2, 1.2 times more Vitamin B6, 7.2 times more Vitamin B9, 4.8 times more Vitamin C, 35.8 times more Vitamin E and 89.6 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.7 times more Vitamin B3 than Raw Turnip Greens.
Both Raw Turnip Greens and Baked Whole Red Potatoes have similar amounts of Vitamin B1 and Vitamin B5 per 5 oz.
Both Raw Turnip Greens 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 Turnip Greens vs Baked Red Potatoes:
Raw Turnip Greens have 21.1 times more Calcium, 2 times more Copper, 1.6 times more Iron, 2.7 times more Manganese and 3.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Phosphorus, 1.8 times more Potassium and 2.1 times more Zinc than Raw Turnip Greens.
Both Raw Turnip Greens and Baked Whole Red Potatoes have similar amounts of Magnesium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Turnip Greens have 5.6 times more Omega 3 and 1.8 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.7 times more Energy, 2.7 times more Carbohydrate, 1.8 times more Sugars and 1.5 times more Protein than Raw Turnip Greens.
Both Raw Turnip Greens as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.