Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Boiled Chinese Cabbage with Salt:
Baked Whole Red Potatoes have 2.3 times more Vitamin B1, 3.7 times more Vitamin B3, 4.3 times more Vitamin B5 and 1.3 times more Vitamin B6 than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 212 times more Vitamin A, 1.3 times more Vitamin B2, 1.5 times more Vitamin B9, 2.1 times more Vitamin C and 12.1 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Boiled Chinese Cabbage with Salt:
Baked Whole Red Potatoes have 9.2 times more Copper, 2.5 times more Magnesium, 1.2 times more Manganese, 2.5 times more Phosphorus, 1.5 times more Potassium and 2.4 times more Zinc than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 10.3 times more Calcium, 1.5 times more Iron and 22.5 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled and Drained Chinese Cabbage with Salt have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 7.3 times more Energy, 11 times more Carbohydrate, 1.7 times more Sugars, 1.8 times more Fiber and 1.5 times more Protein than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 2.7 times more Omega 3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.