Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Cookies, peanut butter, commercially prepared, soft-type:
Baked Whole Red Potatoes have 7.9 times more Vitamin B6 and more Vitamin C than Cookies, peanut butter, commercially prepared, soft-type.
While Cookies, peanut butter, commercially prepared, soft-type contain 3.4 times more Vitamin B1, 3.3 times more Vitamin B2, 1.4 times more Vitamin B3 and 2.5 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cookies, peanut butter, commercially prepared, soft-type have similar amounts of Vitamin B5 per 100 g.
Both Baked Whole Red Potatoes as well as Cookies, peanut butter, commercially prepared, soft-type have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Cookies, peanut butter, commercially prepared, soft-type:
Baked Whole Red Potatoes have 2.2 times more Copper, 5.1 times more Potassium and 6.7 times more Water than Cookies, peanut butter, commercially prepared, soft-type.
While Cookies, peanut butter, commercially prepared, soft-type contain 1.3 times more Calcium, 1.3 times more Iron, 2.5 times more Manganese, 28 times more Sodium and 1.4 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cookies, peanut butter, commercially prepared, soft-type have similar amounts of Magnesium and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Cookies, peanut butter, commercially prepared, soft-type contain 5.3 times more Energy, 162.7 times more Fat, 153.7 times more Saturated Fat, 7.5 times more Omega 3, 86.6 times more Omega 6, 2.9 times more Carbohydrate and 2.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cookies, peanut butter, commercially prepared, soft-type have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Cookies, peanut butter, commercially prepared, soft-type have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.