Lets compare vitamin content per 14 ounces of Sweet rolls, cinnamon, refrigerated dough with frosting, baked vs Baked Red Potatoes:
Sweet rolls, cinnamon, refrigerated dough with frosting, baked have 5.7 times more Vitamin B1, 4.9 times more Vitamin B2, 2.3 times more Vitamin B3, 2 times more Vitamin B9 and more Vitamin B12 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Vitamin B5, 6.2 times more Vitamin B6 and 63 times more Vitamin C than Sweet rolls, cinnamon, refrigerated dough with frosting, baked.
Both Sweet rolls, cinnamon, refrigerated dough with frosting, baked as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A in 14 oz.
Comparing minerals per 14 ounces for Sweet rolls, cinnamon, refrigerated dough with frosting, baked vs Baked Red Potatoes:
Sweet rolls, cinnamon, refrigerated dough with frosting, baked have 3.8 times more Calcium, 3.8 times more Iron, 2.4 times more Manganese, 4.8 times more Phosphorus and 69.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.5 times more Copper, 2.3 times more Magnesium, 8.7 times more Potassium and 3.4 times more Water than Sweet rolls, cinnamon, refrigerated dough with frosting, baked.
Both Sweet rolls, cinnamon, refrigerated dough with frosting, baked and Baked Whole Red Potatoes have similar amounts of Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Sweet rolls, cinnamon, refrigerated dough with frosting, baked have 4.2 times more Energy, 88 times more Fat, 83.7 times more Saturated Fat, 5.9 times more Omega 3, 33.5 times more Omega 6, 2.9 times more Carbohydrate and 2.3 times more Protein than Baked Whole Red Potatoes.
Both Sweet rolls, cinnamon, refrigerated dough with frosting, baked as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.