Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Valencia Oranges:
Baked Whole Red Potatoes have 1.3 times more Vitamin B2, 5.8 times more Vitamin B3, 1.4 times more Vitamin B5 and 3.4 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 12 times more Vitamin A, 1.4 times more Vitamin B9 and 3.8 times more Vitamin C than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Valencia Oranges have similar amounts of Vitamin B1 per 100 g.
Both Baked Whole Red Potatoes as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Valencia Oranges:
Baked Whole Red Potatoes have 4.7 times more Copper, 7.8 times more Iron, 2.8 times more Magnesium, 7.5 times more Manganese, 4.2 times more Phosphorus, 3 times more Potassium and 6.7 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 4.4 times more Calcium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Valencia Oranges have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.8 times more Energy, 1.6 times more Carbohydrate and 2.2 times more Protein than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Valencia Oranges have similar amounts of Omega 3 per 100 g.
Both Baked Whole Red Potatoes as well as Raw Valencia Oranges have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.