Lets compare vitamin content per 100 grams of Frostings, vanilla, creamy, ready-to-eat vs Baked Red Potatoes:
Frostings, vanilla, creamy, ready-to-eat have 6 times more Vitamin B2, 19.1 times more Vitamin E and 4.6 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 7.2 times more Vitamin B1, 7.3 times more Vitamin B3, 6.2 times more Vitamin B5, more Vitamin B6, 3.4 times more Vitamin B9 and more Vitamin C than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Frostings, vanilla, creamy, ready-to-eat vs Baked Red Potatoes:
Frostings, vanilla, creamy, ready-to-eat have 15.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Copper, 4.4 times more Iron, 28 times more Magnesium, more Manganese, 4 times more Phosphorus, 16 times more Potassium, 5.7 times more Zinc and 5.1 times more Water than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Frostings, vanilla, creamy, ready-to-eat have 4.8 times more Energy, 108.2 times more Fat, 74.4 times more Saturated Fat, 60.1 times more Omega 3, 143.9 times more Omega 6, 3.5 times more Carbohydrate and 44.1 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Fiber and more Protein than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.