Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Black Currants:
Baked Whole Red Potatoes have 1.4 times more Vitamin B1, 5.3 times more Vitamin B3 and 3.2 times more Vitamin B6 than Raw European Black Currants.
While Raw European Black Currants contain 12 times more Vitamin A, 14.4 times more Vitamin C and 12.5 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw European Black Currants have similar amounts of Vitamin B2 and Vitamin B5 per 100 g.
Both Baked Whole Red Potatoes as well as Raw European Black Currants have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Black Currants:
Baked Whole Red Potatoes have 2 times more Copper, 1.2 times more Phosphorus, 1.7 times more Potassium and 1.5 times more Zinc than Raw European Black Currants.
While Raw European Black Currants contain 6.1 times more Calcium, 2.2 times more Iron and 1.5 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw European Black Currants have similar amounts of Magnesium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.4 times more Energy, 1.3 times more Carbohydrate and 1.6 times more Protein than Raw European Black Currants.
While Raw European Black Currants contain 4.8 times more Omega 3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw European Black Currants have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.