Lets compare vitamin content per 1 kilogram of Baked White Potatoes vs Frostings, coconut-nut, ready-to-eat:
Baked Whole White Potatoes have 1.4 times more Vitamin B1, 2.3 times more Vitamin B2, 7.2 times more Vitamin B3, 2.5 times more Vitamin B5, 4.5 times more Vitamin B6, 19 times more Vitamin B9 and 63 times more Vitamin C than Frostings, coconut-nut, ready-to-eat.
While Frostings, coconut-nut, ready-to-eat contain 27.3 times more Vitamin E and 1.4 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Frostings, coconut-nut, ready-to-eat have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked White Potatoes vs Frostings, coconut-nut, ready-to-eat:
Baked Whole White Potatoes have 1.4 times more Magnesium, 2.9 times more Potassium and 3.6 times more Water than Frostings, coconut-nut, ready-to-eat.
While Frostings, coconut-nut, ready-to-eat contain 1.3 times more Calcium, 3.6 times more Manganese, 5 times more Selenium and 22.9 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Frostings, coconut-nut, ready-to-eat have similar amounts of Copper, Iron, Phosphorus and Zinc per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole White Potatoes have 1.4 times more Protein than Frostings, coconut-nut, ready-to-eat.
While Frostings, coconut-nut, ready-to-eat contain 4.7 times more Energy, 160 times more Fat, 215.8 times more Saturated Fat, 9 times more Omega 3, 62.8 times more Omega 6, 2.5 times more Carbohydrate and 26.1 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Frostings, coconut-nut, ready-to-eat have similar amounts of Fiber per 1 kg.
Both Baked Whole White Potatoes as well as Frostings, coconut-nut, ready-to-eat have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.