Lets compare vitamin content per 7 ounces of Baked White Potatoes vs Leavening agents, cream of tartar:
Baked Whole White Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Leavening agents, cream of tartar.
Both Baked Whole White Potatoes as well as Leavening agents, cream of tartar have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 7 oz.
Comparing minerals per 7 ounces for Baked White Potatoes vs Leavening agents, cream of tartar:
Baked Whole White Potatoes have 1.3 times more Calcium, 13.5 times more Magnesium, 15 times more Phosphorus and 44.4 times more Water than Leavening agents, cream of tartar.
While Leavening agents, cream of tartar contain 1.5 times more Copper, 5.8 times more Iron, 30.3 times more Potassium and 7.4 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Leavening agents, cream of tartar have similar amounts of Manganese and Zinc per 7 oz.
Both Baked Whole White Potatoes as well as Leavening agents, cream of tartar have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole White Potatoes have more Sugars, 10.5 times more Fiber and more Protein than Leavening agents, cream of tartar.
While Leavening agents, cream of tartar contain 2.8 times more Energy and 2.9 times more Carbohydrate than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Leavening agents, cream of tartar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.