Lets compare vitamin content per 100 grams of Chinese Waterchestnuts vs Baked White Potatoes:
Raw Chinese Waterchestnuts have 2.9 times more Vitamin B1, 4.7 times more Vitamin B2, 1.3 times more Vitamin B5, 1.6 times more Vitamin B6 and 30 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Vitamin B3, 2.4 times more Vitamin B9, 3.2 times more Vitamin C and 9 times more Vitamin K than Raw Chinese Waterchestnuts.
Both Raw Chinese Waterchestnuts as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Chinese Waterchestnuts vs Baked White Potatoes:
Raw Chinese Waterchestnuts have 2.6 times more Copper, 1.8 times more Manganese, 1.4 times more Selenium and 1.4 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 10.7 times more Iron than Raw Chinese Waterchestnuts.
Both Raw Chinese Waterchestnuts and Baked Whole White Potatoes have similar amounts of Calcium, Magnesium, Phosphorus, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Chinese Waterchestnuts have 3.1 times more Sugars and 1.4 times more Fiber than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Protein than Raw Chinese Waterchestnuts.
Both Raw Chinese Waterchestnuts and Baked Whole White Potatoes have similar amounts of Energy and Carbohydrate per 100 g.
Both Raw Chinese Waterchestnuts as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.