Lets compare vitamin content per 14 ounces of Cake, pudding-type, white, unenriched, dry mix vs Baked Red Potatoes:
Cake, pudding-type, white, unenriched, dry mix has more Vitamin B12 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Vitamin B3, 1.5 times more Vitamin B5, 11.8 times more Vitamin B6, 3 times more Vitamin B9 and more Vitamin C than Cake, pudding-type, white, unenriched, dry mix.
Both Cake, pudding-type, white, unenriched, dry mix and Baked Whole Red Potatoes have similar amounts of Vitamin B1 and Vitamin B2 per 14 oz.
Both Cake, pudding-type, white, unenriched, dry mix as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A in 14 oz.
Comparing minerals per 14 ounces for Cake, pudding-type, white, unenriched, dry mix vs Baked Red Potatoes:
Cake, pudding-type, white, unenriched, dry mix has 8.6 times more Calcium, 1.6 times more Manganese, 3.8 times more Phosphorus and 55.4 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.1 times more Copper, 1.3 times more Iron, 3.1 times more Magnesium, 7.6 times more Potassium, 1.6 times more Zinc and 21.9 times more Water than Cake, pudding-type, white, unenriched, dry mix.
Comparison of macro-nutrients per 14 ounces:
Cake, pudding-type, white, unenriched, dry mix has 4.9 times more Energy, 63.3 times more Fat, 58.5 times more Saturated Fat, 10.4 times more Omega 3, 48.8 times more Omega 6, 4.1 times more Carbohydrate and 1.7 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.6 times more Fiber than Cake, pudding-type, white, unenriched, dry mix.
Both Cake, pudding-type, white, unenriched, dry mix as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.