Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Breakfast bar, corn flake crust with fruit:
Baked Whole Red Potatoes have more Vitamin B5 and more Vitamin C than Breakfast bar, corn flake crust with fruit.
While Breakfast bar, corn flake crust with fruit contains 608 times more Vitamin A, 13.9 times more Vitamin B1, 22 times more Vitamin B2, 8.5 times more Vitamin B3, 6.6 times more Vitamin B6, 4 times more Vitamin B9, 9.5 times more Vitamin E and 4.9 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Breakfast bar, corn flake crust with fruit have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Breakfast bar, corn flake crust with fruit:
Baked Whole Red Potatoes have 1.7 times more Copper, 2.8 times more Potassium and 5.3 times more Water than Breakfast bar, corn flake crust with fruit.
While Breakfast bar, corn flake crust with fruit contains 4.6 times more Calcium, 6.9 times more Iron, 1.4 times more Phosphorus, 28.1 times more Sodium and 10.3 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Breakfast bar, corn flake crust with fruit have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Breakfast bar, corn flake crust with fruit contains 4.3 times more Energy, 50 times more Fat, 37.5 times more Saturated Fat, 3.7 times more Omega 3, 17.3 times more Omega 6, 3.7 times more Carbohydrate, 24.5 times more Sugars and 1.9 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Breakfast bar, corn flake crust with fruit have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Breakfast bar, corn flake crust with fruit have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.