Lets compare vitamin content per 14 ounces of Puddings, tapioca, dry mix, with no added salt vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 72 times more Vitamin B1, 8.3 times more Vitamin B2, 398.8 times more Vitamin B3, 22.7 times more Vitamin B5, 6.6 times more Vitamin B6, more Vitamin B9 and more Vitamin C than Puddings, tapioca, dry mix, with no added salt.
Both Puddings, tapioca, dry mix, with no added salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Puddings, tapioca, dry mix, with no added salt vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 6 times more Copper, 5.8 times more Iron, 14 times more Magnesium, 5.2 times more Manganese, 18 times more Phosphorus, 109 times more Potassium, 5 times more Zinc and 19.2 times more Water than Puddings, tapioca, dry mix, with no added salt.
Both Puddings, tapioca, dry mix, with no added salt as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Puddings, tapioca, dry mix, with no added salt have 4.2 times more Energy and 4.8 times more Carbohydrate than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9 times more Fiber and 23 times more Protein than Puddings, tapioca, dry mix, with no added salt.
Both Puddings, tapioca, dry mix, with no added salt as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.