Lets compare vitamin content per 5 ounces of Puff pastry, frozen, ready-to-bake, baked vs Baked Red Potatoes:
Puff pastry, frozen, ready-to-bake, baked has 4.5 times more Vitamin B1, 5.2 times more Vitamin B2, 2.4 times more Vitamin B3, 2 times more Vitamin B9, 6.9 times more Vitamin E and 5.8 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin B5, 11.2 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked 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 Puff pastry, frozen, ready-to-bake, baked vs Baked Red Potatoes:
Puff pastry, frozen, ready-to-bake, baked has 3.7 times more Iron, 2.9 times more Manganese, 21.1 times more Sodium and 1.4 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Copper, 1.8 times more Magnesium, 8.8 times more Potassium and 10.4 times more Water than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked and Baked Whole Red Potatoes have similar amounts of Calcium and Phosphorus per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Puff pastry, frozen, ready-to-bake, baked has 6.4 times more Energy, 256.7 times more Fat, 137.6 times more Saturated Fat, 172.5 times more Omega 3, 400.8 times more Omega 6, 2.3 times more Carbohydrate and 3.2 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.9 times more Sugars than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked and Baked Whole Red Potatoes have similar amounts of Fiber per 5 oz.
Both Puff pastry, frozen, ready-to-bake, baked as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.