Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Light Mayonnaise-type Salad Dressing:
Baked Whole Red Potatoes have 7.2 times more Vitamin B1, 1.7 times more Vitamin B2, 398.8 times more Vitamin B3, 23.6 times more Vitamin B6, 4.5 times more Vitamin B9 and more Vitamin C than Light Mayonnaise-type Salad Dressing.
While Light Mayonnaise-type Salad Dressing contains more Vitamin B12, 9 times more Vitamin E and 7 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Light Mayonnaise-type Salad Dressing have insufficient amounts of Vitamin A and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Light Mayonnaise-type Salad Dressing:
Baked Whole Red Potatoes have 11.6 times more Copper, 5.8 times more Iron, 14 times more Magnesium, 5.5 times more Phosphorus, 15.1 times more Potassium and 5.7 times more Zinc than Light Mayonnaise-type Salad Dressing.
While Light Mayonnaise-type Salad Dressing contains 69.4 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Light Mayonnaise-type Salad Dressing have similar amounts of Water per 14 oz.
Both Baked Whole Red Potatoes as well as Light Mayonnaise-type Salad Dressing have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have more Fiber and 3.5 times more Protein than Light Mayonnaise-type Salad Dressing.
While Light Mayonnaise-type Salad Dressing contains 1.8 times more Energy, 66.7 times more Fat, 37.1 times more Saturated Fat, 43.9 times more Omega 3, 101.5 times more Omega 6 and 4.7 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Light Mayonnaise-type Salad Dressing have similar amounts of Carbohydrate per 14 oz.
Both Baked Whole Red Potatoes as well as Light Mayonnaise-type Salad Dressing have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.