Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Puddings, tapioca, ready-to-eat:
Baked Whole Red Potatoes have 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.
While Puddings, tapioca, ready-to-eat contain 1.9 times more Vitamin B2, more Vitamin B12 and 1.9 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Puddings, tapioca, ready-to-eat have insufficient amounts of Vitamin A and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Puddings, tapioca, ready-to-eat:
Baked Whole Red Potatoes have 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.
While Puddings, tapioca, ready-to-eat contain 7.9 times more Calcium and 12.1 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Puddings, tapioca, ready-to-eat have similar amounts of Phosphorus and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole Red Potatoes have more Fiber than Puddings, tapioca, ready-to-eat.
While Puddings, tapioca, ready-to-eat contain 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.
Both Baked Whole Red Potatoes and Puddings, tapioca, ready-to-eat have similar amounts of Carbohydrate and Protein per 7 oz.
Both Baked Whole Red Potatoes as well as Puddings, tapioca, ready-to-eat have insufficient amounts of Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 7 oz.