Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Leavening agents, cream of tartar:
Baked Whole Red Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Leavening agents, cream of tartar.
Both Baked Whole Red Potatoes as well as Leavening agents, cream of tartar have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Leavening agents, cream of tartar:
Baked Whole Red Potatoes have 14 times more Magnesium, 14.4 times more Phosphorus and 45.1 times more Water than Leavening agents, cream of tartar.
While Leavening agents, cream of tartar contain 5.3 times more Iron, 30.3 times more Potassium and 4.3 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Leavening agents, cream of tartar have similar amounts of Copper, Manganese and Zinc per 5 oz.
Both Baked Whole Red Potatoes as well as Leavening agents, cream of tartar have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have more Sugars, 9 times more Fiber and more Protein than Leavening agents, cream of tartar.
While Leavening agents, cream of tartar contain 3 times more Energy and 3.1 times more Carbohydrate than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Leavening agents, cream of tartar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.