Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Puddings, vanilla, ready-to-eat, fat free:
Baked Whole White Potatoes have 2.2 times more Vitamin B1, 29.4 times more Vitamin B3, 2 times more Vitamin B5, 11.1 times more Vitamin B6, 12.7 times more Vitamin B9, 10.5 times more Vitamin C and more Vitamin K than Puddings, vanilla, ready-to-eat, fat free.
While Puddings, vanilla, ready-to-eat, fat free contain 2 times more Vitamin B2 and more Vitamin B12 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Puddings, vanilla, ready-to-eat, fat free have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Puddings, vanilla, ready-to-eat, fat free:
Baked Whole White Potatoes have 9.8 times more Copper, 1.8 times more Iron, 3.9 times more Magnesium, 47.3 times more Manganese, 1.4 times more Phosphorus, 5 times more Potassium and 1.5 times more Zinc than Puddings, vanilla, ready-to-eat, fat free.
While Puddings, vanilla, ready-to-eat, fat free contain 4 times more Calcium, 3.4 times more Selenium and 27.3 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Puddings, vanilla, ready-to-eat, fat free have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have more Fiber than Puddings, vanilla, ready-to-eat, fat free.
While Puddings, vanilla, ready-to-eat, fat free contain 9.9 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Puddings, vanilla, ready-to-eat, fat free have similar amounts of Energy, Carbohydrate and Protein per 14 oz.
Both Baked Whole White Potatoes as well as Puddings, vanilla, ready-to-eat, fat free have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.