Lets compare vitamin content per 5 ounces of Crackers, whole-wheat, reduced fat vs Baked Red Potatoes:
Crackers, whole-wheat, reduced fat have 2.6 times more Vitamin B1, 3.3 times more Vitamin B3, 2.6 times more Vitamin B5, 13.5 times more Vitamin E and 4.5 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.3 times more Vitamin B2 and more Vitamin C than Crackers, whole-wheat, reduced fat.
Both Crackers, whole-wheat, reduced fat and Baked Whole Red Potatoes have similar amounts of Vitamin B6 and Vitamin B9 per 5 oz.
Both Crackers, whole-wheat, reduced fat as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Crackers, whole-wheat, reduced fat vs Baked Red Potatoes:
Crackers, whole-wheat, reduced fat have 4.3 times more Calcium, 2.6 times more Copper, 5.1 times more Iron, 4.3 times more Magnesium, 13.2 times more Manganese, 5.1 times more Phosphorus, 62.1 times more Sodium and 7.5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Potassium and 29.6 times more Water than Crackers, whole-wheat, reduced fat.
Comparison of macro-nutrients per 5 ounces:
Crackers, whole-wheat, reduced fat have 4.8 times more Energy, 50.6 times more Fat, 26.7 times more Saturated Fat, 26.5 times more Omega 3, 64.6 times more Omega 6, 3.9 times more Carbohydrate, 6.1 times more Fiber and 4.9 times more Protein than Baked Whole Red Potatoes.
Both Crackers, whole-wheat, reduced fat and Baked Whole Red Potatoes have similar amounts of Sugars per 5 oz.
Both Crackers, whole-wheat, reduced fat as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.