Lets compare vitamin content per 7 ounces of Puddings, vanilla, ready-to-eat, fat free vs Baked Red Potatoes:
Puddings, vanilla, ready-to-eat, fat free have 1.8 times more Vitamin B2 and more Vitamin B12 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Vitamin B1, 30.7 times more Vitamin B3, 1.7 times more Vitamin B5, 11.2 times more Vitamin B6, 9 times more Vitamin B9, 10.5 times more Vitamin C and more Vitamin K than Puddings, vanilla, ready-to-eat, fat free.
Both Puddings, vanilla, ready-to-eat, fat free as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 7 oz.
Comparing minerals per 7 ounces for Puddings, vanilla, ready-to-eat, fat free vs Baked Red Potatoes:
Puddings, vanilla, ready-to-eat, fat free have 4.4 times more Calcium and 15.9 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 13.4 times more Copper, 1.9 times more Iron, 4 times more Magnesium, 43.3 times more Manganese, 1.3 times more Phosphorus, 5 times more Potassium and 1.7 times more Zinc than Puddings, vanilla, ready-to-eat, fat free.
Both Puddings, vanilla, ready-to-eat, fat free and Baked Whole Red Potatoes have similar amounts of Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Puddings, vanilla, ready-to-eat, fat free have 10.6 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Fiber than Puddings, vanilla, ready-to-eat, fat free.
Both Puddings, vanilla, ready-to-eat, fat free and Baked Whole Red Potatoes have similar amounts of Energy, Carbohydrate and Protein per 7 oz.
Both Puddings, vanilla, ready-to-eat, fat free as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.