Lets compare vitamin content per 1 kilogram of Oven-heated Frozen Shoestring French Fried Potatoes with Salt vs Baked Red Potatoes:
Oven-heated Frozen Shoestring French Fried Potatoes with Salt have 1.8 times more Vitamin B1, 1.4 times more Vitamin B3, 1.6 times more Vitamin B5, 1.2 times more Vitamin B9 and 2 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Vitamin B2 than Oven-heated Frozen Shoestring French Fried Potatoes with Salt.
Both Oven-heated Frozen Shoestring French Fried Potatoes with Salt and Baked Whole Red Potatoes have similar amounts of Vitamin B6, Vitamin C and Vitamin K per 1 kg.
Both Oven-heated Frozen Shoestring French Fried Potatoes with Salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Oven-heated Frozen Shoestring French Fried Potatoes with Salt vs Baked Red Potatoes:
Oven-heated Frozen Shoestring French Fried Potatoes with Salt have 1.3 times more Calcium, 1.6 times more Phosphorus and 33.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Copper and 1.4 times more Water than Oven-heated Frozen Shoestring French Fried Potatoes with Salt.
Both Oven-heated Frozen Shoestring French Fried Potatoes with Salt and Baked Whole Red Potatoes have similar amounts of Iron, Magnesium, Manganese, Potassium and Zinc per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Oven-heated Frozen Shoestring French Fried Potatoes with Salt have 2.2 times more Energy, 45.1 times more Fat, 31.7 times more Saturated Fat, 1.6 times more Omega 3, 6.6 times more Omega 6, 1.6 times more Carbohydrate, 1.6 times more Fiber and 1.3 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.6 times more Sugars than Oven-heated Frozen Shoestring French Fried Potatoes with Salt.
Both Oven-heated Frozen Shoestring French Fried Potatoes with Salt as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.