Lets compare vitamin content per 100 grams of Baked White Potatoes vs Syrup, maple, Canadian:
Baked Whole White Potatoes have 18.9 times more Vitamin B3 and more Vitamin C than Syrup, maple, Canadian.
While Syrup, maple, Canadian contains 1.4 times more Vitamin B1 and 29.5 times more Vitamin B2 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Syrup, maple, Canadian have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Syrup, maple, Canadian:
Baked Whole White Potatoes have 5.8 times more Iron, 1.3 times more Magnesium, 2.4 times more Potassium and 2.3 times more Water than Syrup, maple, Canadian.
While Syrup, maple, Canadian contains 10.9 times more Calcium, 12.2 times more Manganese and 2 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have more Fiber and more Protein than Syrup, maple, Canadian.
While Syrup, maple, Canadian contains 2.9 times more Energy, 3.2 times more Carbohydrate and 39.2 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Syrup, maple, Canadian have insufficient amounts of Fat, Cholesterol, Fructose, Glucose and Sucrose in 100 g.