Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Tostada shells, corn:
Baked Whole Red Potatoes have 1.8 times more Vitamin B5 than Tostada shells, corn.
While Tostada shells, corn contain 4.9 times more Vitamin B1, 1.9 times more Vitamin B2 and 1.7 times more Vitamin B6 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Tostada shells, corn have similar amounts of Vitamin B3 per 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Tostada shells, corn:
Baked Whole Red Potatoes have 2.3 times more Potassium and 23.1 times more Water than Tostada shells, corn.
While Tostada shells, corn contain 8.4 times more Calcium, 2.2 times more Iron, 2.7 times more Magnesium, 2.1 times more Manganese, 2.8 times more Phosphorus, 54.8 times more Sodium and 3.1 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Tostada shells, corn have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Tostada shells, corn contain 5.4 times more Energy, 155.9 times more Fat, 175.3 times more Saturated Fat, 8.3 times more Omega 3, 163.8 times more Omega 6, 3.3 times more Carbohydrate, 3.2 times more Fiber and 2.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Tostada shells, corn have insufficient amounts of Glucose and Sucrose in 100 g.