Lets compare vitamin content per 100 grams of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Baked Red Potatoes:
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 2 times more Vitamin B2 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.5 times more Vitamin B3, 3 times more Vitamin B6 and 3.9 times more Vitamin B9 than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour and Baked Whole Red Potatoes have similar amounts of Vitamin B1 per 100 g.
Comparing minerals per 100 grams for Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Baked Red Potatoes:
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 3.1 times more Calcium, 1.7 times more Manganese and 74.2 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2 times more Copper, 1.9 times more Magnesium, 1.3 times more Phosphorus, 6.3 times more Potassium and 30.9 times more Water than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour and Baked Whole Red Potatoes have similar amounts of Iron and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 5.2 times more Energy, 102.7 times more Fat, 142.8 times more Saturated Fat, 2.3 times more Omega 3, 27.1 times more Omega 6, 3.9 times more Carbohydrate, 2.7 times more Sugars and 1.7 times more Fiber than Baked Whole Red Potatoes.
Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour and Baked Whole Red Potatoes have similar amounts of Protein per 100 g.
Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour as well as Baked Whole Red Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.