Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Puddings, tapioca, dry mix, with no added salt:
Baked Whole Red Potatoes have 72 times more Vitamin B1, 8.3 times more Vitamin B2, 398.8 times more Vitamin B3, 22.7 times more Vitamin B5, 6.6 times more Vitamin B6, more Vitamin B9 and more Vitamin C than Puddings, tapioca, dry mix, with no added salt.
Both Baked Whole Red Potatoes as well as Puddings, tapioca, dry mix, with no added salt have insufficient amounts of Vitamin A and Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Puddings, tapioca, dry mix, with no added salt:
Baked Whole Red Potatoes have 6 times more Copper, 5.8 times more Iron, 14 times more Magnesium, 5.2 times more Manganese, 18 times more Phosphorus, 109 times more Potassium, 5 times more Zinc and 19.2 times more Water than Puddings, tapioca, dry mix, with no added salt.
Both Baked Whole Red Potatoes as well as Puddings, tapioca, dry mix, with no added salt have insufficient amounts of Calcium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 9 times more Fiber and 23 times more Protein than Puddings, tapioca, dry mix, with no added salt.
While Puddings, tapioca, dry mix, with no added salt contain 4.2 times more Energy and 4.8 times more Carbohydrate than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Puddings, tapioca, dry mix, with no added salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 lb.