Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Raspberries:
Baked Whole Red Potatoes have 2.3 times more Vitamin B1, 1.3 times more Vitamin B2, 2.7 times more Vitamin B3, 3.9 times more Vitamin B6 and 1.3 times more Vitamin B9 than Raw Raspberries.
While Raw Raspberries contain 2.1 times more Vitamin C, 10.9 times more Vitamin E and 2.8 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Raspberries have similar amounts of Vitamin B5 per 100 g.
Both Baked Whole Red Potatoes as well as Raw Raspberries have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Raspberries:
Baked Whole Red Potatoes have 1.9 times more Copper, 1.3 times more Magnesium, 2.5 times more Phosphorus and 3.6 times more Potassium than Raw Raspberries.
While Raw Raspberries contain 2.8 times more Calcium and 3.9 times more Manganese than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Raspberries have similar amounts of Iron, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.7 times more Energy, 1.6 times more Carbohydrate and 1.9 times more Protein than Raw Raspberries.
While Raw Raspberries contain 8.4 times more Omega 3, 5.1 times more Omega 6, 3.1 times more Sugars, 5.3 times more Fructose and 3.6 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Raspberries have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.