Lets compare vitamin content per 14 ounces of Toppings, nuts in syrup vs Baked Red Potatoes:
Toppings, nuts in syrup have 2.5 times more Vitamin B1, 2.4 times more Vitamin B2 and 2.9 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.3 times more Vitamin B3, 1.6 times more Vitamin B5, 42 times more Vitamin C and 3.1 times more Vitamin K than Toppings, nuts in syrup.
Both Toppings, nuts in syrup and Baked Whole Red Potatoes have similar amounts of Vitamin B6 and Vitamin B9 per 14 oz.
Both Toppings, nuts in syrup as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Toppings, nuts in syrup vs Baked Red Potatoes:
Toppings, nuts in syrup have 3.9 times more Calcium, 3.1 times more Copper, 1.5 times more Iron, 1.9 times more Magnesium, 7 times more Manganese, 1.6 times more Phosphorus, 3.5 times more Sodium and 2.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.6 times more Potassium and 5.2 times more Water than Toppings, nuts in syrup.
Comparison of macro-nutrients per 14 ounces:
Toppings, nuts in syrup have 5.1 times more Energy, 146.7 times more Fat, 49 times more Saturated Fat, 161.3 times more Omega 3, 230.6 times more Omega 6, 3 times more Carbohydrate, 25.7 times more Sugars, 1.3 times more Fiber and 2 times more Protein than Baked Whole Red Potatoes.
Both Toppings, nuts in syrup as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.