Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Crackers, whole-wheat, reduced fat:
Baked Whole Red Potatoes have 2.3 times more Vitamin B2 and more Vitamin C than Crackers, whole-wheat, reduced fat.
While Crackers, whole-wheat, reduced fat contain 2.6 times more Vitamin B1, 3.3 times more Vitamin B3, 2.6 times more Vitamin B5, 13.5 times more Vitamin E and 4.5 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Crackers, whole-wheat, reduced fat have similar amounts of Vitamin B6 and Vitamin B9 per 1 kg.
Both Baked Whole Red Potatoes as well as Crackers, whole-wheat, reduced fat have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Crackers, whole-wheat, reduced fat:
Baked Whole Red Potatoes have 1.5 times more Potassium and 29.6 times more Water than Crackers, whole-wheat, reduced fat.
While Crackers, whole-wheat, reduced fat contain 4.3 times more Calcium, 2.6 times more Copper, 5.1 times more Iron, 4.3 times more Magnesium, 13.2 times more Manganese, 5.1 times more Phosphorus, 62.1 times more Sodium and 7.5 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 1 kilogram:
Crackers, whole-wheat, reduced fat contain 4.8 times more Energy, 50.6 times more Fat, 26.7 times more Saturated Fat, 26.5 times more Omega 3, 64.6 times more Omega 6, 3.9 times more Carbohydrate, 6.1 times more Fiber and 4.9 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Crackers, whole-wheat, reduced fat have similar amounts of Sugars per 1 kg.
Both Baked Whole Red Potatoes as well as Crackers, whole-wheat, reduced fat have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.