Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Low Fat Peanut Butter:
Baked Whole White Potatoes have more Vitamin C and 4.5 times more Vitamin K than Reduced Fat Peanut Butter.
While Reduced Fat Peanut Butter contains 5.6 times more Vitamin B1, 1.4 times more Vitamin B2, 9.6 times more Vitamin B3, 2.8 times more Vitamin B5, 1.5 times more Vitamin B6, 1.6 times more Vitamin B9 and 226 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Reduced Fat Peanut Butter have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Low Fat Peanut Butter:
Baked Whole White Potatoes have 62.9 times more Water than Reduced Fat Peanut Butter.
While Reduced Fat Peanut Butter contains 3.5 times more Calcium, 4.6 times more Copper, 3 times more Iron, 6.3 times more Magnesium, 7.8 times more Manganese, 4.9 times more Phosphorus, 15 times more Selenium, 77.1 times more Sodium and 8 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Reduced Fat Peanut Butter have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Reduced Fat Peanut Butter contains 5.7 times more Energy, 226.7 times more Fat, 144 times more Saturated Fat, 3.5 times more Omega 3, 186.3 times more Omega 6, 1.7 times more Carbohydrate, 6.1 times more Sugars, 2.5 times more Fiber and 12.3 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Reduced Fat Peanut Butter have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.