Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Baked Whole Red Potatoes have 1.4 times more Vitamin B1, 5 times more Vitamin B2, 2.9 times more Vitamin B3, 1.5 times more Vitamin B5, 3 times more Vitamin B6, 2.7 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains more Vitamin B12 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin A in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Baked Whole Red Potatoes have 2.6 times more Copper, 1.8 times more Iron, 1.8 times more Magnesium, 1.4 times more Phosphorus, 5.6 times more Potassium, 1.3 times more Zinc and 3.7 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 2 times more Calcium, 3.2 times more Manganese and 48 times more Sodium than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 2 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 5.3 times more Energy, 194.7 times more Fat, 108.9 times more Saturated Fat, 50.6 times more Omega 3, 208.4 times more Omega 6, 2.3 times more Carbohydrate and 1.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.