Lets compare vitamin content per 100 grams of Baked White Potatoes vs Frostings, vanilla, creamy, ready-to-eat:
Baked Whole White Potatoes have 4.8 times more Vitamin B1, 6.9 times more Vitamin B3, 7 times more Vitamin B5, more Vitamin B6, 4.8 times more Vitamin B9 and more Vitamin C than Frostings, vanilla, creamy, ready-to-eat.
While Frostings, vanilla, creamy, ready-to-eat contain 7 times more Vitamin B2, 38.3 times more Vitamin E and 4.8 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Frostings, vanilla, creamy, ready-to-eat have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Frostings, vanilla, creamy, ready-to-eat:
Baked Whole White Potatoes have 3.3 times more Calcium, more Copper, 4 times more Iron, 27 times more Magnesium, more Manganese, 4.2 times more Phosphorus, 16 times more Potassium, 5 times more Zinc and 5 times more Water than Frostings, vanilla, creamy, ready-to-eat.
While Frostings, vanilla, creamy, ready-to-eat contain 26.3 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Frostings, vanilla, creamy, ready-to-eat have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have more Fiber and more Protein than Frostings, vanilla, creamy, ready-to-eat.
While Frostings, vanilla, creamy, ready-to-eat contain 4.5 times more Energy, 108.2 times more Fat, 74.4 times more Saturated Fat, 60.1 times more Omega 3, 143.9 times more Omega 6, 3.2 times more Carbohydrate and 41.2 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Frostings, vanilla, creamy, ready-to-eat have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.