Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Puddings, tapioca, ready-to-eat, fat free:
Baked Whole Red Potatoes have 5.5 times more Vitamin B1, 15.8 times more Vitamin B3, 11.4 times more Vitamin B5, 10.6 times more Vitamin B6, 13.5 times more Vitamin B9, 42 times more Vitamin C and more Vitamin K than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 1.5 times more Vitamin B2 and more Vitamin B12 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Puddings, tapioca, ready-to-eat, fat free:
Baked Whole Red Potatoes have 9.7 times more Copper, 6.4 times more Iron, 5.6 times more Magnesium, 15.7 times more Manganese, 7.8 times more Potassium and 2.4 times more Zinc than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 5.8 times more Calcium and 15.6 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Puddings, tapioca, ready-to-eat, fat free have similar amounts of Phosphorus and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole Red Potatoes have more Fiber and 1.6 times more Protein than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 9.9 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Puddings, tapioca, ready-to-eat, fat free have similar amounts of Energy and Carbohydrate per 7 oz.
Both Baked Whole Red Potatoes as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.