Lets compare vitamin content per 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Baked Red Potatoes:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 4.2 times more Vitamin B1, 3.1 times more Vitamin B2, 2.2 times more Vitamin B3, 1.3 times more Vitamin B5, 2.5 times more Vitamin B9, 6.8 times more Vitamin E and 2.8 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.7 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pie crust, standard-type, frozen, ready-to-bake, enriched, baked vs Baked Red Potatoes:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 2.3 times more Calcium, 4 times more Iron, 38.9 times more Sodium and 1.3 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Copper, 1.6 times more Magnesium, 4.8 times more Potassium and 10.7 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched, baked.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked and Baked Whole Red Potatoes have similar amounts of Phosphorus per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 5.8 times more Energy, 190.6 times more Fat, 231.9 times more Saturated Fat, 9.2 times more Omega 3, 67.8 times more Omega 6, 2.9 times more Carbohydrate, 3 times more Sugars, 1.8 times more Fiber and 2.8 times more Protein than Baked Whole Red Potatoes.
Both Pie crust, standard-type, frozen, ready-to-bake, enriched, baked as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.