Lets compare vitamin content per 14 ounces of Tart, breakfast, low fat vs Baked White Potatoes:
Tart, breakfast, low fat has 285 times more Vitamin A, 5.9 times more Vitamin B1, 12.8 times more Vitamin B2, 2.5 times more Vitamin B3, 1.8 times more Vitamin B6, 2.6 times more Vitamin B9 and 13.3 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.3 times more Vitamin C and 6.8 times more Vitamin K than Tart, breakfast, low fat.
Both Tart, breakfast, low fat as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Tart, breakfast, low fat vs Baked White Potatoes:
Tart, breakfast, low fat has 4.4 times more Calcium, 5.3 times more Iron, 1.6 times more Magnesium, 1.2 times more Phosphorus, 25.8 times more Selenium and 51.6 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.7 times more Copper, 8.2 times more Potassium and 6.3 times more Water than Tart, breakfast, low fat.
Both Tart, breakfast, low fat and Baked Whole White Potatoes have similar amounts of Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Tart, breakfast, low fat has 4 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, 3.6 times more Carbohydrate, 3.2 times more Sugars and 1.9 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.4 times more Fiber than Tart, breakfast, low fat.
Both Tart, breakfast, low fat as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.