Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs California Avocados:
Baked Whole Red Potatoes have 1.4 times more Vitamin C than Raw California Avocados.
While Raw California Avocados contain 2.9 times more Vitamin B2, 4.3 times more Vitamin B5, 1.4 times more Vitamin B6, 3.3 times more Vitamin B9, 24.6 times more Vitamin E and 7.5 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw California Avocados have similar amounts of Vitamin B1 and Vitamin B3 per 7 oz.
Both Baked Whole Red Potatoes as well as Raw California Avocados have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs California Avocados:
Baked Whole Red Potatoes have 1.3 times more Phosphorus than Raw California Avocados.
While Raw California Avocados contain 1.4 times more Calcium and 1.7 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw California Avocados have similar amounts of Copper, Iron, Magnesium, Manganese, Potassium and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole Red Potatoes have 2.3 times more Carbohydrate and 4.8 times more Sugars than Raw California Avocados.
While Raw California Avocados contain 1.9 times more Energy, 102.7 times more Fat, 53.2 times more Saturated Fat, 8.3 times more Omega 3, 34.2 times more Omega 6 and 3.8 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw California Avocados have similar amounts of Protein per 7 oz.
Both Baked Whole Red Potatoes as well as Raw California Avocados have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 7 oz.