Lets compare vitamin content per 100 grams of Pie crust, standard-type, dry mix vs Baked Red Potatoes:
Pie crust, standard-type, dry mix has 5.4 times more Vitamin B1, 4.3 times more Vitamin B2, 1.7 times more Vitamin B3 and 3.9 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Vitamin B5, 3.3 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix.
Both Pie crust, standard-type, dry mix as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie crust, standard-type, dry mix vs Baked Red Potatoes:
Pie crust, standard-type, dry mix has 6.8 times more Calcium, 3.2 times more Iron, 1.8 times more Manganese and 62.8 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.3 times more Copper, 1.9 times more Magnesium, 8.5 times more Potassium and 10.1 times more Water than Pie crust, standard-type, dry mix.
Both Pie crust, standard-type, dry mix and Baked Whole Red Potatoes have similar amounts of Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, dry mix has 6 times more Energy, 209.3 times more Fat, 199.4 times more Saturated Fat, 13.3 times more Omega 3, 76.9 times more Omega 6, 2.7 times more Carbohydrate and 3 times more Protein than Baked Whole Red Potatoes.
Both Pie crust, standard-type, dry mix as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.