Lets compare vitamin content per 100 grams of Tart, breakfast, low fat vs Baked Red Potatoes:
Tart, breakfast, low fat has 285 times more Vitamin A, 4 times more Vitamin B1, 11 times more Vitamin B2, 2.4 times more Vitamin B3, 1.8 times more Vitamin B6, 3.7 times more Vitamin B9 and 6.6 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Vitamin C and 7 times more Vitamin K than Tart, breakfast, low fat.
Both Tart, breakfast, low fat as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tart, breakfast, low fat vs Baked Red Potatoes:
Tart, breakfast, low fat has 4.9 times more Calcium, 4.9 times more Iron, 1.6 times more Magnesium, 1.3 times more Phosphorus and 30.1 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Copper, 8.3 times more Potassium, 1.4 times more Zinc and 6.4 times more Water than Tart, breakfast, low fat.
Comparison of macro-nutrients per 100 grams:
Tart, breakfast, low fat has 4.3 times more Energy, 39.9 times more Fat, 34.8 times more Saturated Fat, 1.5 times more Omega 3, 17.5 times more Omega 6, 3.9 times more Carbohydrate, 3.4 times more Sugars and 1.7 times more Protein than Baked Whole Red Potatoes.
Both Tart, breakfast, low fat and Baked Whole Red Potatoes have similar amounts of Fiber per 100 g.
Both Tart, breakfast, low fat as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.