Lets compare vitamin content per 5 ounces of Shelf Stable Unsweetened Almond Milk vs Baked Red Potatoes:
Shelf Stable Unsweetened Almond Milk has more Vitamin D and 79.1 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin B1, 5 times more Vitamin B2, 22.8 times more Vitamin B3, 34.1 times more Vitamin B5, more Vitamin B6, 27 times more Vitamin B9, more Vitamin C and more Vitamin K than Shelf Stable Unsweetened Almond Milk.
Both Shelf Stable Unsweetened Almond Milk as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Shelf Stable Unsweetened Almond Milk vs Baked Red Potatoes:
Shelf Stable Unsweetened Almond Milk has 20.4 times more Calcium, 6 times more Sodium and 1.3 times more Water than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 8.7 times more Copper, 2.5 times more Iron, 4.7 times more Magnesium, 4.3 times more Manganese, 8 times more Phosphorus, 8.1 times more Potassium and 6.7 times more Zinc than Shelf Stable Unsweetened Almond Milk.
Comparison of macro-nutrients per 5 ounces:
Shelf Stable Unsweetened Almond Milk has 5.1 times more Omega 6 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.8 times more Energy, 15 times more Carbohydrate, 1.8 times more Sugars, 9 times more Fiber and 5.8 times more Protein than Shelf Stable Unsweetened Almond Milk.
Both Shelf Stable Unsweetened Almond Milk as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.