Lets compare vitamin content per 100 grams of Baked White Potatoes vs Boiled Chinese Cabbage with Salt:
Baked Whole White Potatoes have 1.5 times more Vitamin B1, 3.6 times more Vitamin B3, 4.8 times more Vitamin B5 and 1.3 times more Vitamin B6 than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 212 times more Vitamin A, 1.5 times more Vitamin B2, 2.1 times more Vitamin C and 12.6 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Boiled and Drained Chinese Cabbage with Salt have similar amounts of Vitamin B9 per 100 g.
Both Baked Whole White Potatoes as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Boiled Chinese Cabbage with Salt:
Baked Whole White Potatoes have 6.7 times more Copper, 2.5 times more Magnesium, 1.3 times more Manganese, 2.6 times more Phosphorus, 1.5 times more Potassium and 2.1 times more Zinc than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 9.3 times more Calcium, 1.6 times more Iron, 38.6 times more Sodium and 1.3 times more Water than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 7.7 times more Energy, 11.8 times more Carbohydrate, 1.8 times more Sugars, 2.1 times more Fiber and 1.3 times more Protein than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 2.7 times more Omega 3 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.