Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Cooked Frozen Brussels Sprouts with Salt:
Baked Whole Red Potatoes have 3 times more Vitamin B3 than Boiled Frozen Brussels Sprouts, drained with Salt.
While Boiled Frozen Brussels Sprouts, drained with Salt contain 46 times more Vitamin A, 1.4 times more Vitamin B1, 2.3 times more Vitamin B2, 1.4 times more Vitamin B6, 3.7 times more Vitamin B9, 3.6 times more Vitamin C, 6.4 times more Vitamin E and 69.1 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled Frozen Brussels Sprouts, drained with Salt have similar amounts of Vitamin B5 per 100 g.
Both Baked Whole Red Potatoes as well as Boiled Frozen Brussels Sprouts, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Cooked Frozen Brussels Sprouts with Salt:
Baked Whole Red Potatoes have 5.1 times more Copper, 1.5 times more Iron, 1.6 times more Magnesium, 1.3 times more Phosphorus, 1.9 times more Potassium and 1.7 times more Zinc than Boiled Frozen Brussels Sprouts, drained with Salt.
While Boiled Frozen Brussels Sprouts, drained with Salt contain 2.9 times more Calcium and 21.6 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled Frozen Brussels Sprouts, drained with Salt have similar amounts of Manganese and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 2.1 times more Energy and 2.4 times more Carbohydrate than Boiled Frozen Brussels Sprouts, drained with Salt.
While Boiled Frozen Brussels Sprouts, drained with Salt contain 8.6 times more Omega 3, 1.5 times more Sugars, 2.3 times more Fiber and 1.6 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Boiled Frozen Brussels Sprouts, drained with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.