Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Japanese Persimmons:
Baked Whole Red Potatoes have 2.4 times more Vitamin B1, 2.5 times more Vitamin B2, 16 times more Vitamin B3, 2.1 times more Vitamin B6, 3.4 times more Vitamin B9 and 1.7 times more Vitamin C than Raw Japanese Persimmons.
While Raw Japanese Persimmons contain 81 times more Vitamin A and 9.1 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Japanese Persimmons have similar amounts of Vitamin K per 100 g.
Both Baked Whole Red Potatoes as well as Raw Japanese Persimmons have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Japanese Persimmons:
Baked Whole Red Potatoes have 1.5 times more Copper, 4.7 times more Iron, 3.1 times more Magnesium, 4.2 times more Phosphorus, 3.4 times more Potassium and 3.6 times more Zinc than Raw Japanese Persimmons.
While Raw Japanese Persimmons contain 2.1 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Japanese Persimmons have similar amounts of Water per 100 g.
Both Baked Whole Red Potatoes as well as Raw Japanese Persimmons have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.2 times more Energy and 4 times more Protein than Raw Japanese Persimmons.
While Raw Japanese Persimmons contain 8.8 times more Sugars, 12.6 times more Fructose and 2 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Japanese Persimmons have similar amounts of Carbohydrate per 100 g.
Both Baked Whole Red Potatoes as well as Raw Japanese Persimmons have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.