Lets compare vitamin content per 1 pound of Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) vs Baked Red Potatoes:
Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) have 7.5 times more Vitamin B1, 5.6 times more Vitamin B2, 3.1 times more Vitamin B3, 4.4 times more Vitamin B9, more Vitamin B12 and 4.5 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.2 times more Vitamin B6, 7.4 times more Vitamin C and 2 times more Vitamin K than Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough).
Both Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 1 lb.
Both Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) vs Baked Red Potatoes:
Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) have 21.9 times more Calcium, 6.6 times more Iron, 3.6 times more Manganese, 1.5 times more Phosphorus, 39.8 times more Sodium and 3.5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.2 times more Potassium and 2.3 times more Water than Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough).
Both Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) and Baked Whole Red Potatoes have similar amounts of Copper and Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) have 3.1 times more Energy, 13.5 times more Fat, 13.3 times more Saturated Fat, 5.9 times more Omega 3, 17 times more Omega 6, 2.7 times more Carbohydrate, 2.4 times more Sugars, 1.6 times more Fiber and 4.5 times more Protein than Baked Whole Red Potatoes.
Both Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.