Lets compare vitamin content per 100 grams of Baked White Potatoes vs Crackers, sandwich-type, peanut butter filled, reduced fat:
Baked Whole White Potatoes have 2.9 times more Vitamin B6 and more Vitamin C than Crackers, sandwich-type, peanut butter filled, reduced fat.
While Crackers, sandwich-type, peanut butter filled, reduced fat contain 9.5 times more Vitamin B1, 7 times more Vitamin B2, 3.1 times more Vitamin B3, 2.9 times more Vitamin B9 and 46.5 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Crackers, sandwich-type, peanut butter filled, reduced fat have similar amounts of Vitamin B5 and Vitamin K per 100 g.
Both Baked Whole White Potatoes as well as Crackers, sandwich-type, peanut butter filled, reduced fat have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Crackers, sandwich-type, peanut butter filled, reduced fat:
Baked Whole White Potatoes have more Calcium, 4.5 times more Potassium and 8.1 times more Water than Crackers, sandwich-type, peanut butter filled, reduced fat.
While Crackers, sandwich-type, peanut butter filled, reduced fat contain 4.7 times more Iron, 1.3 times more Phosphorus, 39 times more Selenium, 91.3 times more Sodium and 1.9 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Crackers, sandwich-type, peanut butter filled, reduced fat have similar amounts of Copper and Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Crackers, sandwich-type, peanut butter filled, reduced fat contain 4.8 times more Energy, 111.1 times more Fat, 69.5 times more Saturated Fat, 4 times more Omega 3, 135.8 times more Omega 6, 3 times more Carbohydrate, 7.3 times more Sugars, 1.3 times more Fiber and 4 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Crackers, sandwich-type, peanut butter filled, reduced fat have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.