Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Cookies, shortbread, reduced fat:
Baked Whole Red Potatoes have 3 times more Vitamin B6 and more Vitamin C than Cookies, shortbread, reduced fat.
While Cookies, shortbread, reduced fat contain 4.9 times more Vitamin B1, 6.3 times more Vitamin B2, 2.1 times more Vitamin B3, 3 times more Vitamin B9, 30.5 times more Vitamin E and 1.3 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cookies, shortbread, reduced fat have similar amounts of Vitamin B5 per 14 oz.
Both Baked Whole Red Potatoes as well as Cookies, shortbread, reduced fat have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Cookies, shortbread, reduced fat:
Baked Whole Red Potatoes have 1.9 times more Copper, 2 times more Magnesium, 6.2 times more Potassium and 21.3 times more Water than Cookies, shortbread, reduced fat.
While Cookies, shortbread, reduced fat contain 1.4 times more Calcium, 4.3 times more Iron, 2.3 times more Manganese and 47.6 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cookies, shortbread, reduced fat have similar amounts of Phosphorus and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 1.4 times more Fiber than Cookies, shortbread, reduced fat.
While Cookies, shortbread, reduced fat contain 5.2 times more Energy, 93.3 times more Fat, 117.4 times more Saturated Fat, 11.1 times more Omega 3, 108.3 times more Omega 6, 3.9 times more Carbohydrate, 15.1 times more Sugars and 2.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Cookies, shortbread, reduced fat have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.