Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Cake, pudding-type, carrot, dry mix:
Baked Whole Red Potatoes have 2.7 times more Vitamin B6 and 10.5 times more Vitamin C than Cake, pudding-type, carrot, dry mix.
While Cake, pudding-type, carrot, dry mix contains 97 times more Vitamin A, 3.7 times more Vitamin B1, 3.4 times more Vitamin B2, 1.4 times more Vitamin B3, 2.5 times more Vitamin B9 and more Vitamin B12 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cake, pudding-type, carrot, dry mix have similar amounts of Vitamin B5 per 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Cake, pudding-type, carrot, dry mix:
Baked Whole Red Potatoes have 3.5 times more Copper, 3.5 times more Magnesium, 3.2 times more Potassium, 2 times more Zinc and 21.3 times more Water than Cake, pudding-type, carrot, dry mix.
While Cake, pudding-type, carrot, dry mix contains 19.1 times more Calcium, 2.6 times more Iron, 3.1 times more Manganese, 3.4 times more Phosphorus and 47.3 times more Sodium than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Cake, pudding-type, carrot, dry mix contains 4.8 times more Energy, 65.3 times more Fat, 36.8 times more Saturated Fat, 17 times more Omega 3, 70.1 times more Omega 6, 4 times more Carbohydrate and 2.2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Cake, pudding-type, carrot, dry mix have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.