Lets compare vitamin content per 14 ounces of Puff pastry, frozen, ready-to-bake vs Baked Red Potatoes:
Puff pastry, frozen, ready-to-bake has 5.5 times more Vitamin B1, 5.7 times more Vitamin B2, 2.6 times more Vitamin B3, 2.9 times more Vitamin B9, 6.8 times more Vitamin E and 5.8 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin B5, 10.1 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake.
Both Puff pastry, frozen, ready-to-bake 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 Puff pastry, frozen, ready-to-bake vs Baked Red Potatoes:
Puff pastry, frozen, ready-to-bake has 3.7 times more Iron, 2.8 times more Manganese, 20.8 times more Sodium and 1.3 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Copper, 1.8 times more Magnesium, 8.9 times more Potassium and 9 times more Water than Puff pastry, frozen, ready-to-bake.
Both Puff pastry, frozen, ready-to-bake and Baked Whole Red Potatoes have similar amounts of Calcium and Phosphorus per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Puff pastry, frozen, ready-to-bake has 6.3 times more Energy, 254 times more Fat, 241.1 times more Saturated Fat, 16.6 times more Omega 3, 94.8 times more Omega 6, 2.3 times more Carbohydrate and 3.2 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.9 times more Sugars than Puff pastry, frozen, ready-to-bake.
Both Puff pastry, frozen, ready-to-bake and Baked Whole Red Potatoes have similar amounts of Fiber per 14 oz.
Both Puff pastry, frozen, ready-to-bake as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.