Lets compare vitamin content per 100 grams of Ginger Root vs Baked Red Potatoes:
Raw Ginger Root has 3.3 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.9 times more Vitamin B1, 1.5 times more Vitamin B2, 2.1 times more Vitamin B3, 1.7 times more Vitamin B5, 1.3 times more Vitamin B6, 2.5 times more Vitamin B9, 2.5 times more Vitamin C and 28 times more Vitamin K than Raw Ginger Root.
Both Raw Ginger Root as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Ginger Root vs Baked Red Potatoes:
Raw Ginger Root has 1.8 times more Calcium, 1.3 times more Copper, 1.5 times more Magnesium and 1.3 times more Manganese than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Phosphorus and 1.3 times more Potassium than Raw Ginger Root.
Both Raw Ginger Root and Baked Whole Red Potatoes have similar amounts of Iron, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Ginger Root has 2.3 times more Omega 3 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Protein than Raw Ginger Root.
Both Raw Ginger Root and Baked Whole Red Potatoes have similar amounts of Energy, Carbohydrate, Sugars and Fiber per 100 g.
Both Raw Ginger Root as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.