Lets compare vitamin content per 100 grams of Baked White Potatoes vs Cooked Frozen Brussels Sprouts with Salt:
Baked Whole White Potatoes have 2.8 times more Vitamin B3 than Boiled Frozen Brussels Sprouts, drained with Salt.
While Boiled Frozen Brussels Sprouts, drained with Salt contain 46 times more Vitamin A, 2.1 times more Vitamin B1, 2.6 times more Vitamin B2, 1.4 times more Vitamin B6, 2.7 times more Vitamin B9, 3.6 times more Vitamin C, 12.8 times more Vitamin E and 71.7 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Boiled Frozen Brussels Sprouts, drained with Salt have similar amounts of Vitamin B5 per 100 g.
Both Baked Whole White Potatoes as well as Boiled Frozen Brussels Sprouts, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Cooked Frozen Brussels Sprouts with Salt:
Baked Whole White Potatoes have 3.7 times more Copper, 1.3 times more Iron, 1.5 times more Magnesium, 1.3 times more Phosphorus, 1.9 times more Potassium and 1.5 times more Zinc than Boiled Frozen Brussels Sprouts, drained with Salt.
While Boiled Frozen Brussels Sprouts, drained with Salt contain 2.6 times more Calcium and 37 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Boiled Frozen Brussels Sprouts, drained with Salt have similar amounts of Manganese, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 2.2 times more Energy and 2.5 times more Carbohydrate than Boiled Frozen Brussels Sprouts, drained with Salt.
While Boiled Frozen Brussels Sprouts, drained with Salt contain 8.6 times more Omega 3, 1.4 times more Sugars, 2 times more Fiber and 1.7 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Boiled Frozen Brussels Sprouts, drained with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.