Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour:
Baked Whole Red Potatoes have 2.5 times more Vitamin B3, 3 times more Vitamin B6 and 3.9 times more Vitamin B9 than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
While Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 2 times more Vitamin B2 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have similar amounts of Vitamin B1 per 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour:
Baked Whole Red Potatoes have 2 times more Copper, 1.3 times more Iron, 1.9 times more Magnesium, 1.3 times more Phosphorus, 6.3 times more Potassium and 30.9 times more Water than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
While Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 3.1 times more Calcium, 1.7 times more Manganese and 74.2 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have similar amounts of Zinc per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 5.2 times more Energy, 102.7 times more Fat, 142.8 times more Saturated Fat, 2.3 times more Omega 3, 27.1 times more Omega 6, 3.9 times more Carbohydrate, 2.7 times more Sugars and 1.7 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have similar amounts of Protein per 5 oz.
Both Baked Whole Red Potatoes as well as Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have insufficient amounts of Fructose, Glucose and Sucrose in 5 oz.