Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Tart, breakfast, low fat:
Baked Whole Red Potatoes have 3.3 times more Vitamin C and 7 times more Vitamin K than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 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.
Both Baked Whole Red Potatoes as well as Tart, breakfast, low fat have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Tart, breakfast, low fat:
Baked Whole Red Potatoes have 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.
While Tart, breakfast, low fat contains 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.
Comparison of macro-nutrients per 14 ounces:
Tart, breakfast, low fat contains 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 Baked Whole Red Potatoes and Tart, breakfast, low fat have similar amounts of Fiber per 14 oz.
Both Baked Whole Red Potatoes as well as Tart, breakfast, low fat have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.