Lets compare vitamin content per 1 pound of Reduced Fat Commercial Italian Salad Dressing vs Baked Red Potatoes:
Reduced Fat Commercial Italian Salad Dressing has 53.5 times more Vitamin E and 4.5 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 6 times more Vitamin B1, 6.3 times more Vitamin B2, 17 times more Vitamin B3, more Vitamin B5, 3.9 times more Vitamin B6, 9 times more Vitamin B9 and more Vitamin C than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Reduced Fat Commercial Italian Salad Dressing vs Baked Red Potatoes:
Reduced Fat Commercial Italian Salad Dressing has 1.7 times more Calcium and 74.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9.2 times more Copper, 2.8 times more Iron, 7 times more Magnesium, 6 times more Manganese, 6 times more Phosphorus, 6.1 times more Potassium and 6.7 times more Zinc than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing and Baked Whole Red Potatoes have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Reduced Fat Commercial Italian Salad Dressing has 44.5 times more Fat, 20.8 times more Saturated Fat, 30.5 times more Omega 3, 56.6 times more Omega 6, 6.4 times more Sugars and 11.5 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2 times more Carbohydrate, more Fiber and 5.9 times more Protein than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing and Baked Whole Red Potatoes have similar amounts of Energy per 1 lb.
Both Reduced Fat Commercial Italian Salad Dressing as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.