Lets compare vitamin content per 100 grams of Pickled Cabbage, Japanese Style vs Baked Red Potatoes:
Pickled Fresh Japanese Style Cabbage has 9 times more Vitamin A, 1.6 times more Vitamin B9 and 45 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin B1, 1.3 times more Vitamin B2, 8.9 times more Vitamin B3, 1.7 times more Vitamin B5, 2.1 times more Vitamin B6 and 18 times more Vitamin C than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Pickled Cabbage, Japanese Style vs Baked Red Potatoes:
Pickled Fresh Japanese Style Cabbage has 5.3 times more Calcium, 1.4 times more Manganese, 1.6 times more Potassium and 23.1 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 7 times more Copper, 1.4 times more Iron, 2.3 times more Magnesium, 1.7 times more Phosphorus and 2 times more Zinc than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Baked Whole Red Potatoes have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Pickled Fresh Japanese Style Cabbage has 1.7 times more Omega 3 and 1.7 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.9 times more Energy, 3.5 times more Carbohydrate and 1.4 times more Protein than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Baked Whole Red Potatoes have similar amounts of Sugars per 100 g.
Both Pickled Fresh Japanese Style Cabbage as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.