Lets compare vitamin content per 100 grams of Cake, pudding-type, carrot, dry mix vs Baked Red Potatoes:
Cake, pudding-type, carrot, dry mix has 97 times more Vitamin A, 3.7 times more Vitamin B1, 3.4 times more Vitamin B2, 1.4 times more Vitamin B3, 2.5 times more Vitamin B9 and more Vitamin B12 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.7 times more Vitamin B6 and 10.5 times more Vitamin C than Cake, pudding-type, carrot, dry mix.
Both Cake, pudding-type, carrot, dry mix and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 100 g.
Comparing minerals per 100 grams for Cake, pudding-type, carrot, dry mix vs Baked Red Potatoes:
Cake, pudding-type, carrot, dry mix has 19.1 times more Calcium, 2.6 times more Iron, 3.1 times more Manganese, 3.4 times more Phosphorus and 47.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.5 times more Copper, 3.5 times more Magnesium, 3.2 times more Potassium, 2 times more Zinc and 21.3 times more Water than Cake, pudding-type, carrot, dry mix.
Comparison of macro-nutrients per 100 grams:
Cake, pudding-type, carrot, dry mix has 4.8 times more Energy, 65.3 times more Fat, 36.8 times more Saturated Fat, 17 times more Omega 3, 70.1 times more Omega 6, 4 times more Carbohydrate and 2.2 times more Protein than Baked Whole Red Potatoes.
Both Cake, pudding-type, carrot, dry mix as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.