Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Pectin, unsweetened, dry mix:
Baked Whole Red Potatoes have 9 times more Vitamin B1, 319 times more Vitamin B3, 3.1 times more Vitamin B5, 21.2 times more Vitamin B6, 27 times more Vitamin B9 and more Vitamin C than Pectin, unsweetened, dry mix.
Both Baked Whole Red Potatoes and Pectin, unsweetened, dry mix have similar amounts of Vitamin B2 per 100 g.
Both Baked Whole Red Potatoes as well as Pectin, unsweetened, dry mix have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Pectin, unsweetened, dry mix:
Baked Whole Red Potatoes have 28 times more Magnesium, 2.5 times more Manganese, 36 times more Phosphorus, 77.9 times more Potassium and 8.8 times more Water than Pectin, unsweetened, dry mix.
While Pectin, unsweetened, dry mix contains 2.4 times more Copper, 3.9 times more Iron and 16.7 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pectin, unsweetened, dry mix have similar amounts of Zinc per 100 g.
Both Baked Whole Red Potatoes as well as Pectin, unsweetened, dry mix have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 7.7 times more Protein than Pectin, unsweetened, dry mix.
While Pectin, unsweetened, dry mix contains 3.7 times more Energy, 4.6 times more Carbohydrate and 4.8 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pectin, unsweetened, dry mix have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.