Lets compare vitamin content per 1 pound of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Baked White Potatoes:
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 1.3 times more Vitamin B1 and 2.3 times more Vitamin B2 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.4 times more Vitamin B3, 3 times more Vitamin B6 and 5.4 times more Vitamin B9 than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
Comparing minerals per 1 pound for Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Baked White Potatoes:
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 2.8 times more Calcium, 1.6 times more Manganese, 127.1 times more Sodium and 1.3 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Copper, 1.8 times more Magnesium, 1.3 times more Phosphorus, 6.3 times more Potassium and 30.4 times more Water than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour and Baked Whole White Potatoes have similar amounts of Iron per 1 lb.
Comparison of macro-nutrients per 1 pound:
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 5 times more Energy, 102.7 times more Fat, 142.8 times more Saturated Fat, 2.3 times more Omega 3, 27.1 times more Omega 6, 3.6 times more Carbohydrate, 2.5 times more Sugars and 1.4 times more Fiber than Baked Whole White Potatoes.
Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour and Baked Whole White Potatoes have similar amounts of Protein per 1 lb.
Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour as well as Baked Whole White Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 1 lb.