Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Baby Carrots:
Baked Whole Red Potatoes have 2.4 times more Vitamin B1, 1.4 times more Vitamin B2, 2.9 times more Vitamin B3, 2 times more Vitamin B6 and 4.8 times more Vitamin C than Raw Baby Carrots.
While Raw Baby Carrots contain 690 times more Vitamin A and 3.4 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Baby Carrots have similar amounts of Vitamin B5 and Vitamin B9 per 100 g.
Both Baked Whole Red Potatoes as well as Raw Baby Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Baby Carrots:
Baked Whole Red Potatoes have 1.7 times more Copper, 2.8 times more Magnesium, 2.6 times more Phosphorus, 2.3 times more Potassium and 2.4 times more Zinc than Raw Baby Carrots.
While Raw Baby Carrots contain 3.6 times more Calcium, 1.3 times more Iron and 6.5 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Baby Carrots have similar amounts of Manganese and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 2.5 times more Energy, 2.4 times more Carbohydrate and 3.6 times more Protein than Raw Baby Carrots.
While Raw Baby Carrots contain 3.3 times more Sugars, 2.3 times more Fructose and 1.6 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Baby Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.