Lets compare vitamin content per 100 grams of Chinese Cabbage vs Baked White Potatoes:
Raw Chinese Cabbage has 223 times more Vitamin A, 1.6 times more Vitamin B2, 1.7 times more Vitamin B9, 3.6 times more Vitamin C and 16.9 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.1 times more Vitamin B3 and 4.4 times more Vitamin B5 than Raw Chinese Cabbage.
Both Raw Chinese Cabbage and Baked Whole White Potatoes have similar amounts of Vitamin B1 and Vitamin B6 per 100 g.
Both Raw Chinese Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Chinese Cabbage vs Baked White Potatoes:
Raw Chinese Cabbage has 10.5 times more Calcium, 1.3 times more Iron, 9.3 times more Sodium and 1.3 times more Water than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 6 times more Copper, 1.4 times more Magnesium, 2 times more Phosphorus, 2.2 times more Potassium and 1.8 times more Zinc than Raw Chinese Cabbage.
Both Raw Chinese Cabbage and Baked Whole White Potatoes have similar amounts of Manganese per 100 g.
Both Raw Chinese Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Chinese Cabbage has 3.7 times more Omega 3 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 7.1 times more Energy, 9.7 times more Carbohydrate, 1.3 times more Sugars, 2.1 times more Fiber and 1.4 times more Protein than Raw Chinese Cabbage.
Both Raw Chinese Cabbage as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.