Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Chinese Cabbage:
Baked Whole Red Potatoes have 1.8 times more Vitamin B1, 3.2 times more Vitamin B3 and 3.9 times more Vitamin B5 than Raw Chinese Cabbage.
While Raw Chinese Cabbage contains 223 times more Vitamin A, 1.4 times more Vitamin B2, 2.4 times more Vitamin B9, 3.6 times more Vitamin C and 16.3 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Chinese Cabbage have similar amounts of Vitamin B6 per 100 g.
Both Baked Whole Red Potatoes as well as Raw Chinese Cabbage have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Chinese Cabbage:
Baked Whole Red Potatoes have 8.3 times more Copper, 1.5 times more Magnesium, 1.9 times more Phosphorus, 2.2 times more Potassium and 2.1 times more Zinc than Raw Chinese Cabbage.
While Raw Chinese Cabbage contains 11.7 times more Calcium and 5.4 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Chinese Cabbage have similar amounts of Iron, Manganese and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 6.7 times more Energy, 9 times more Carbohydrate, 1.2 times more Sugars, 1.8 times more Fiber and 1.5 times more Protein than Raw Chinese Cabbage.
While Raw Chinese Cabbage contains 3.7 times more Omega 3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Chinese Cabbage have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.