Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Purslane:
Baked Whole Red Potatoes have 1.5 times more Vitamin B1, 3.3 times more Vitamin B3, 9.5 times more Vitamin B5, 2.9 times more Vitamin B6 and 2.3 times more Vitamin B9 than Raw Purslane.
While Raw Purslane contains 2.2 times more Vitamin B2 and 1.7 times more Vitamin C than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Purslane have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Purslane:
Baked Whole Red Potatoes have 1.5 times more Copper, 1.6 times more Phosphorus and 2.4 times more Zinc than Raw Purslane.
While Raw Purslane contains 7.2 times more Calcium, 2.8 times more Iron, 2.4 times more Magnesium, 1.8 times more Manganese and 3.8 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Purslane have similar amounts of Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 4.4 times more Energy and 5.8 times more Carbohydrate than Raw Purslane.
While Raw Purslane contains 11.7 times more Omega 3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Purslane have similar amounts of Protein per 100 g.
Both Baked Whole Red Potatoes as well as Raw Purslane have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.