Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Lightly Salted Oil Roasted Almonds:
Baked Whole Red Potatoes have 1.5 times more Vitamin B5, 1.8 times more Vitamin B6, more Vitamin C and more Vitamin K than Lightly Salted Oil Roasted Almonds.
While Lightly Salted Oil Roasted Almonds contain 1.3 times more Vitamin B1, 15.6 times more Vitamin B2, 2.3 times more Vitamin B3 and 324.6 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Lightly Salted Oil Roasted Almonds have similar amounts of Vitamin B9 per 100 g.
Both Baked Whole Red Potatoes as well as Lightly Salted Oil Roasted Almonds have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Lightly Salted Oil Roasted Almonds:
Baked Whole Red Potatoes have 27.4 times more Water than Lightly Salted Oil Roasted Almonds.
While Lightly Salted Oil Roasted Almonds contain 32.3 times more Calcium, 5.5 times more Copper, 5.3 times more Iron, 9.8 times more Magnesium, 14.2 times more Manganese, 6.5 times more Phosphorus, 1.3 times more Potassium, 11.9 times more Sodium and 7.7 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Lightly Salted Oil Roasted Almonds contain 7 times more Energy, 367.8 times more Fat, 105.2 times more Saturated Fat, 275.9 times more Omega 6, 3.2 times more Sugars, 5.8 times more Fiber and 9.2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Lightly Salted Oil Roasted Almonds have similar amounts of Carbohydrate per 100 g.
Both Baked Whole Red Potatoes as well as Lightly Salted Oil Roasted Almonds have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 100 g.