Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Pie Crust, Cookie-type, Graham Cracker, Ready Crust:
Baked Whole Red Potatoes have 1.9 times more Vitamin B5, 2.8 times more Vitamin B6 and more Vitamin C than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
While Pie Crust, Cookie-type, Graham Cracker, Ready Crust contains 2.6 times more Vitamin B1, 4.3 times more Vitamin B2, 2 times more Vitamin B3, 2.4 times more Vitamin B9, 23.1 times more Vitamin E and 7.8 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pie Crust, Cookie-type, Graham Cracker, Ready Crust have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Pie Crust, Cookie-type, Graham Cracker, Ready Crust:
Baked Whole Red Potatoes have 1.2 times more Magnesium, 4.8 times more Potassium and 17.5 times more Water than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
While Pie Crust, Cookie-type, Graham Cracker, Ready Crust contains 3.2 times more Calcium, 1.3 times more Copper, 3.7 times more Iron, 7.4 times more Manganese, 1.6 times more Phosphorus, 39.3 times more Sodium and 3.1 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 1 kilogram:
Pie Crust, Cookie-type, Graham Cracker, Ready Crust contains 5.8 times more Energy, 165.5 times more Fat, 125 times more Saturated Fat, 4 times more Omega 3, 32.9 times more Omega 6, 3.3 times more Carbohydrate, 12.7 times more Sugars and 2.2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pie Crust, Cookie-type, Graham Cracker, Ready Crust have similar amounts of Fiber per 1 kg.
Both Baked Whole Red Potatoes as well as Pie Crust, Cookie-type, Graham Cracker, Ready Crust have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.