Lets compare vitamin content per 1 kilogram of Frostings, vanilla, creamy, ready-to-eat vs Baked White Potatoes:
Frostings, vanilla, creamy, ready-to-eat have 7 times more Vitamin B2, 38.3 times more Vitamin E and 4.8 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.8 times more Vitamin B1, 6.9 times more Vitamin B3, 7 times more Vitamin B5, more Vitamin B6, 4.8 times more Vitamin B9 and more Vitamin C than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Frostings, vanilla, creamy, ready-to-eat vs Baked White Potatoes:
Frostings, vanilla, creamy, ready-to-eat have 26.3 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.3 times more Calcium, more Copper, 4 times more Iron, 27 times more Magnesium, more Manganese, 4.2 times more Phosphorus, 16 times more Potassium, 5 times more Zinc and 5 times more Water than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Frostings, vanilla, creamy, ready-to-eat have 4.5 times more Energy, 108.2 times more Fat, 74.4 times more Saturated Fat, 60.1 times more Omega 3, 143.9 times more Omega 6, 3.2 times more Carbohydrate and 41.2 times more Sugars than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Fiber and more Protein than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.