Lets compare vitamin content per 100 grams of Leavening agents, baking powder, low-sodium vs Baked Red Potatoes:
Baked Whole Red Potatoes contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Leavening agents, baking powder, low-sodium vs Baked Red Potatoes:
Leavening agents, baking powder, low-sodium have 481.3 times more Calcium, 11.7 times more Iron, 2.4 times more Manganese, 95.4 times more Phosphorus, 18.5 times more Potassium, 7.5 times more Sodium and 1.8 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 9.2 times more Copper and 12.4 times more Water than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Baked Whole Red Potatoes have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, low-sodium have 1.9 times more Omega 3, 2.4 times more Carbohydrate and 1.2 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Sugars and 23 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Baked Whole Red Potatoes have similar amounts of Energy per 100 g.
Both Leavening agents, baking powder, low-sodium as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.