Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Frostings, chocolate, creamy, ready-to-eat:
Baked Whole Red Potatoes have 5.5 times more Vitamin B1, 2.9 times more Vitamin B2, 13.4 times more Vitamin B3, 12.2 times more Vitamin B5, 42.4 times more Vitamin B6, 27 times more Vitamin B9, more Vitamin C and more Vitamin K than Frostings, chocolate, creamy, ready-to-eat.
While Frostings, chocolate, creamy, ready-to-eat contain 19.5 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Frostings, chocolate, creamy, ready-to-eat have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Frostings, chocolate, creamy, ready-to-eat:
Baked Whole Red Potatoes have 1.3 times more Magnesium, 2.8 times more Potassium, 1.4 times more Zinc and 4.5 times more Water than Frostings, chocolate, creamy, ready-to-eat.
While Frostings, chocolate, creamy, ready-to-eat contain 2 times more Iron, 1.4 times more Manganese and 15.3 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Frostings, chocolate, creamy, ready-to-eat have similar amounts of Copper and Phosphorus per 14 oz.
Both Baked Whole Red Potatoes as well as Frostings, chocolate, creamy, ready-to-eat have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 2 times more Fiber and 2.1 times more Protein than Frostings, chocolate, creamy, ready-to-eat.
While Frostings, chocolate, creamy, ready-to-eat contain 4.6 times more Energy, 117.3 times more Fat, 138.2 times more Saturated Fat, 6.4 times more Omega 3, 43.5 times more Omega 6, 3.2 times more Carbohydrate and 40.3 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Frostings, chocolate, creamy, ready-to-eat have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.