Lets compare vitamin content per 100 grams of Baked White Potatoes vs Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour:
Baked Whole White Potatoes have 2.4 times more Vitamin B3, 3 times more Vitamin B6 and 5.4 times more Vitamin B9 than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
While Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 2.3 times more Vitamin B2 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have similar amounts of Vitamin B1 per 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour:
Baked Whole White Potatoes have 1.5 times more Copper, 1.8 times more Magnesium, 1.3 times more Phosphorus, 6.3 times more Potassium and 30.4 times more Water than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
While Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 2.8 times more Calcium, 1.6 times more Manganese, 127.1 times more Sodium and 1.3 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 5 times more Energy, 102.7 times more Fat, 142.8 times more Saturated Fat, 2.3 times more Omega 3, 27.1 times more Omega 6, 3.6 times more Carbohydrate, 2.5 times more Sugars and 1.4 times more Fiber than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have similar amounts of Protein per 100 g.
Both Baked Whole White Potatoes as well as Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.