Lets compare vitamin content per 7 ounces of Syrup, maple, Canadian vs Baked Red Potatoes:
Syrup, maple, Canadian has 25.4 times more Vitamin B2 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 19.7 times more Vitamin B3 and more Vitamin C than Syrup, maple, Canadian.
Both Syrup, maple, Canadian and Baked Whole Red Potatoes have similar amounts of Vitamin B1 per 7 oz.
Both Syrup, maple, Canadian as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 7 oz.
Comparing minerals per 7 ounces for Syrup, maple, Canadian vs Baked Red Potatoes:
Syrup, maple, Canadian has 12.1 times more Calcium, 13.3 times more Manganese and 1.8 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 6.4 times more Iron, 1.3 times more Magnesium, 2.4 times more Potassium and 2.4 times more Water than Syrup, maple, Canadian.
Comparison of macro-nutrients per 7 ounces:
Syrup, maple, Canadian has 3.1 times more Energy, 3.4 times more Carbohydrate and 41.9 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Fiber and more Protein than Syrup, maple, Canadian.
Both Syrup, maple, Canadian as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Cholesterol, Fructose, Glucose and Sucrose in 7 oz.