Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Syrup, maple, Canadian:
Baked Whole Red Potatoes have 19.7 times more Vitamin B3 and more Vitamin C than Syrup, maple, Canadian.
While Syrup, maple, Canadian contains 25.4 times more Vitamin B2 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Syrup, maple, Canadian have similar amounts of Vitamin B1 per 14 oz.
Both Baked Whole Red Potatoes as well as Syrup, maple, Canadian have insufficient amounts of Vitamin A and Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Syrup, maple, Canadian:
Baked Whole Red Potatoes have 6.4 times more Iron, 1.3 times more Magnesium, 2.4 times more Potassium and 2.4 times more Water than Syrup, maple, Canadian.
While Syrup, maple, Canadian contains 12.1 times more Calcium, 13.3 times more Manganese and 1.8 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have more Fiber and more Protein than Syrup, maple, Canadian.
While Syrup, maple, Canadian contains 3.1 times more Energy, 3.4 times more Carbohydrate and 41.9 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Syrup, maple, Canadian have insufficient amounts of Fat, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.