Lets compare vitamin content per 5 ounces of Sweetener, syrup, agave vs Baked Red Potatoes:
Sweetener, syrup, agave has 1.7 times more Vitamin B1, 3.3 times more Vitamin B2, 1.3 times more Vitamin C, 12.3 times more Vitamin E and 8 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.3 times more Vitamin B3 than Sweetener, syrup, agave.
Both Sweetener, syrup, agave and Baked Whole Red Potatoes have similar amounts of Vitamin B6 and Vitamin B9 per 5 oz.
Both Sweetener, syrup, agave 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 Sweetener, syrup, agave vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 19.3 times more Copper, 7.8 times more Iron, 28 times more Magnesium, 34.6 times more Manganese, 72 times more Phosphorus, 136.3 times more Potassium, 40 times more Zinc and 3.3 times more Water than Sweetener, syrup, agave.
Both Sweetener, syrup, agave as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Sweetener, syrup, agave has 3.6 times more Energy, 3.9 times more Carbohydrate, 47.6 times more Sugars and 126.4 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9 times more Fiber and 25.6 times more Protein than Sweetener, syrup, agave.
Both Sweetener, syrup, agave as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.