Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Tapioca Pearls:
Baked Whole Red Potatoes have 18 times more Vitamin B1, more Vitamin B2, more Vitamin B3, 2.5 times more Vitamin B5, 26.5 times more Vitamin B6, 6.8 times more Vitamin B9, more Vitamin C and more Vitamin K than Dry Tapioca Pearls.
Both Baked Whole Red Potatoes as well as Dry Tapioca Pearls have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Tapioca Pearls:
Baked Whole Red Potatoes have 8.7 times more Copper, 28 times more Magnesium, 1.6 times more Manganese, 10.3 times more Phosphorus, 49.5 times more Potassium, 3.3 times more Zinc and 7 times more Water than Dry Tapioca Pearls.
While Dry Tapioca Pearls contain 2.2 times more Calcium and 2.3 times more Iron than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 2 times more Fiber and 12.1 times more Protein than Dry Tapioca Pearls.
While Dry Tapioca Pearls contain 4.1 times more Energy, 4.5 times more Carbohydrate and 2.3 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dry Tapioca Pearls have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.