Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Frostings, coconut-nut, ready-to-eat:
Baked Whole Red Potatoes have 2.1 times more Vitamin B1, 2.6 times more Vitamin B2, 7.5 times more Vitamin B3, 2.2 times more Vitamin B5, 4.5 times more Vitamin B6, 13.5 times more Vitamin B9 and 63 times more Vitamin C than Frostings, coconut-nut, ready-to-eat.
While Frostings, coconut-nut, ready-to-eat contain 13.6 times more Vitamin E and 1.4 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Frostings, coconut-nut, ready-to-eat have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Frostings, coconut-nut, ready-to-eat:
Baked Whole Red Potatoes have 1.4 times more Copper, 1.3 times more Iron, 1.5 times more Magnesium, 2.9 times more Potassium and 3.7 times more Water than Frostings, coconut-nut, ready-to-eat.
While Frostings, coconut-nut, ready-to-eat contain 1.4 times more Calcium, 3.9 times more Manganese and 13.3 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Frostings, coconut-nut, ready-to-eat have similar amounts of Phosphorus and Zinc per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 1.5 times more Protein than Frostings, coconut-nut, ready-to-eat.
While Frostings, coconut-nut, ready-to-eat contain 5 times more Energy, 160 times more Fat, 215.8 times more Saturated Fat, 9 times more Omega 3, 62.8 times more Omega 6, 2.7 times more Carbohydrate, 28 times more Sugars and 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Frostings, coconut-nut, ready-to-eat have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.