Lets compare vitamin content per 1 kilogram of Baked White Potatoes vs Crackers, whole-wheat, reduced fat:
Baked Whole White Potatoes have 2 times more Vitamin B2, 1.3 times more Vitamin B9 and more Vitamin C than Crackers, whole-wheat, reduced fat.
While Crackers, whole-wheat, reduced fat contain 3.9 times more Vitamin B1, 3.4 times more Vitamin B3, 2.4 times more Vitamin B5, 27 times more Vitamin E and 4.6 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Crackers, whole-wheat, reduced fat have similar amounts of Vitamin B6 per 1 kg.
Both Baked Whole White 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 White Potatoes vs Crackers, whole-wheat, reduced fat:
Baked Whole White Potatoes have 1.5 times more Potassium and 29.1 times more Water than Crackers, whole-wheat, reduced fat.
While Crackers, whole-wheat, reduced fat contain 3.9 times more Calcium, 3.5 times more Copper, 5.6 times more Iron, 4.4 times more Magnesium, 12.1 times more Manganese, 4.9 times more Phosphorus, 28.2 times more Selenium, 106.4 times more Sodium and 8.5 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole White Potatoes have 1.3 times more Sugars than Crackers, whole-wheat, reduced fat.
While Crackers, whole-wheat, reduced fat contain 4.5 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, 3.6 times more Carbohydrate, 5.2 times more Fiber and 5.4 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Crackers, whole-wheat, reduced fat have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.