Lets compare vitamin content per 7 ounces of Plantains, yellow, fried, Latino restaurant vs Baked Red Potatoes:
Plantains, yellow, fried, Latino restaurant have 66 times more Vitamin A, 1.8 times more Vitamin B5, 1.4 times more Vitamin B6, 13.8 times more Vitamin E and 11.4 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.5 times more Vitamin B2 and 1.9 times more Vitamin B3 than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Baked Whole Red Potatoes have similar amounts of Vitamin B1 per 7 oz.
Comparing minerals per 7 ounces for Plantains, yellow, fried, Latino restaurant vs Baked Red Potatoes:
Plantains, yellow, fried, Latino restaurant have 1.6 times more Magnesium and 1.6 times more Manganese than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Copper, 1.7 times more Phosphorus, 1.7 times more Zinc and 1.6 times more Water than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Baked Whole Red Potatoes have similar amounts of Iron and Potassium per 7 oz.
Both Plantains, yellow, fried, Latino restaurant as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Plantains, yellow, fried, Latino restaurant have 2.7 times more Energy, 50.1 times more Fat, 45.4 times more Saturated Fat, 14.6 times more Omega 3, 41.2 times more Omega 6, 2.1 times more Carbohydrate, 15.2 times more Sugars, 11 times more Fructose and 1.8 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Protein than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant as well as Baked Whole Red Potatoes have insufficient amounts of Glucose and Sucrose in 7 oz.