Lets compare vitamin content per 5 ounces of Puddings, tapioca, ready-to-eat vs Baked Red Potatoes:
Puddings, tapioca, ready-to-eat have 1.9 times more Vitamin B2, more Vitamin B12 and 1.9 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3 times more Vitamin B1, 24.5 times more Vitamin B3, 1.5 times more Vitamin B5, 8.8 times more Vitamin B6, 9 times more Vitamin B9, 42 times more Vitamin C and 7 times more Vitamin K than Puddings, tapioca, ready-to-eat.
Both Puddings, tapioca, ready-to-eat as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Puddings, tapioca, ready-to-eat vs Baked Red Potatoes:
Puddings, tapioca, ready-to-eat have 7.9 times more Calcium and 12.1 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9.7 times more Copper, 6.4 times more Iron, 4.7 times more Magnesium, 15.7 times more Manganese, 5.9 times more Potassium and 1.8 times more Zinc than Puddings, tapioca, ready-to-eat.
Both Puddings, tapioca, ready-to-eat and Baked Whole Red Potatoes have similar amounts of Phosphorus and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Puddings, tapioca, ready-to-eat have 1.5 times more Energy, 25.9 times more Fat, 24.1 times more Saturated Fat and 10.4 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Fiber than Puddings, tapioca, ready-to-eat.
Both Puddings, tapioca, ready-to-eat and Baked Whole Red Potatoes have similar amounts of Carbohydrate and Protein per 5 oz.
Both Puddings, tapioca, ready-to-eat as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 5 oz.