Lets compare vitamin content per 100 grams of Red Currants vs Baked Red Potatoes:
Raw Red And White Currants have 3.3 times more Vitamin C and 3.9 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Vitamin B1, 16 times more Vitamin B3, 5.3 times more Vitamin B5, 3 times more Vitamin B6 and 3.4 times more Vitamin B9 than Raw Red And White Currants.
Both Raw Red And White Currants and Baked Whole Red Potatoes have similar amounts of Vitamin B2 per 100 g.
Both Raw Red And White Currants as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Red Currants vs Baked Red Potatoes:
Raw Red And White Currants have 3.7 times more Calcium and 1.4 times more Iron than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Copper, 2.2 times more Magnesium, 1.6 times more Phosphorus, 2 times more Potassium and 1.7 times more Zinc than Raw Red And White Currants.
Both Raw Red And White Currants and Baked Whole Red Potatoes have similar amounts of Manganese and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Red And White Currants have 2.3 times more Omega 3, 5.2 times more Sugars, 8 times more Fructose and 2.4 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Energy, 1.4 times more Carbohydrate and 1.6 times more Protein than Raw Red And White Currants.
Both Raw Red And White Currants as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.