Lets compare vitamin content per 100 grams of Baked White Potatoes vs Puddings, tapioca, ready-to-eat, fat free:
Baked Whole White Potatoes have 3.7 times more Vitamin B1, 15.1 times more Vitamin B3, 12.8 times more Vitamin B5, 10.6 times more Vitamin B6, 19 times more Vitamin B9, 42 times more Vitamin C and more Vitamin K than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 1.7 times more Vitamin B2 and more Vitamin B12 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Puddings, tapioca, ready-to-eat, fat free:
Baked Whole White Potatoes have 7.1 times more Copper, 5.8 times more Iron, 5.4 times more Magnesium, 17.2 times more Manganese, 7.8 times more Potassium and 2.1 times more Zinc than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 5.2 times more Calcium and 26.7 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Puddings, tapioca, ready-to-eat, fat free have similar amounts of Phosphorus and Water per 100 g.
Both Baked Whole White Potatoes as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have more Fiber and 1.5 times more Protein than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 9.3 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Puddings, tapioca, ready-to-eat, fat free have similar amounts of Energy and Carbohydrate per 100 g.
Both Baked Whole White Potatoes as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.