Lets compare vitamin content per 14 ounces of Frostings, white, fluffy, dry mix, prepared with water vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 72 times more Vitamin B1, 1.9 times more Vitamin B2, 2.4 times more Vitamin B3, 10 times more Vitamin B5, 212 times more Vitamin B6, 13.5 times more Vitamin B9 and more Vitamin C than Frostings, white, fluffy, dry mix, prepared with water.
Both Frostings, white, fluffy, dry mix, prepared with water as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Frostings, white, fluffy, dry mix, prepared with water vs Baked Red Potatoes:
Frostings, white, fluffy, dry mix, prepared with water have 13 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 6.4 times more Copper, 11.7 times more Iron, 14 times more Magnesium, 34.6 times more Manganese, 14.4 times more Phosphorus, 7.1 times more Potassium, 20 times more Zinc and 2.2 times more Water than Frostings, white, fluffy, dry mix, prepared with water.
Both Frostings, white, fluffy, dry mix, prepared with water as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Frostings, white, fluffy, dry mix, prepared with water have 2.8 times more Energy and 3.2 times more Carbohydrate than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Fiber and 1.5 times more Protein than Frostings, white, fluffy, dry mix, prepared with water.
Both Frostings, white, fluffy, dry mix, prepared with water as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.