Lets compare vitamin content per 1 kilogram of Leavening agents, baking powder, low-sodium vs Baked White Potatoes:
Baked Whole White Potatoes contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Leavening agents, baking powder, low-sodium vs Baked White Potatoes:
Leavening agents, baking powder, low-sodium have 433.2 times more Calcium, 12.8 times more Iron, 2.2 times more Manganese, 91.6 times more Phosphorus, 18.6 times more Potassium, 12.9 times more Sodium and 2.1 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 6.7 times more Copper and 12.2 times more Water than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Baked Whole White Potatoes have similar amounts of Magnesium per 1 kg.
Both Leavening agents, baking powder, low-sodium as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Leavening agents, baking powder, low-sodium have 1.9 times more Omega 3 and 2.2 times more Carbohydrate than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Sugars and 21 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Baked Whole White Potatoes have similar amounts of Energy and Fiber per 1 kg.
Both Leavening agents, baking powder, low-sodium as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.