Lets compare vitamin content per 1 pound of Puddings, tapioca, ready-to-eat, fat free vs Baked Red Potatoes:
Puddings, tapioca, ready-to-eat, fat free have 1.5 times more Vitamin B2 and more Vitamin B12 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.5 times more Vitamin B1, 15.8 times more Vitamin B3, 11.4 times more Vitamin B5, 10.6 times more Vitamin B6, 13.5 times more Vitamin B9, 42 times more Vitamin C and more Vitamin K than Puddings, tapioca, ready-to-eat, fat free.
Both Puddings, tapioca, ready-to-eat, fat free as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Puddings, tapioca, ready-to-eat, fat free vs Baked Red Potatoes:
Puddings, tapioca, ready-to-eat, fat free have 5.8 times more Calcium and 15.6 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9.7 times more Copper, 6.4 times more Iron, 5.6 times more Magnesium, 15.7 times more Manganese, 7.8 times more Potassium and 2.4 times more Zinc than Puddings, tapioca, ready-to-eat, fat free.
Both Puddings, tapioca, ready-to-eat, fat free and Baked Whole Red Potatoes have similar amounts of Phosphorus and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Puddings, tapioca, ready-to-eat, fat free have 9.9 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Fiber and 1.6 times more Protein than Puddings, tapioca, ready-to-eat, fat free.
Both Puddings, tapioca, ready-to-eat, fat free and Baked Whole Red Potatoes have similar amounts of Energy and Carbohydrate per 1 lb.
Both Puddings, tapioca, ready-to-eat, fat free as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.