Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Syrups, table blends, pancake, with 2% maple:
Baked Whole Red Potatoes have 14.4 times more Vitamin B1, 2.9 times more Vitamin B2, 531.7 times more Vitamin B3, 42.6 times more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Syrups, table blends, pancake, with 2% maple.
Both Baked Whole Red Potatoes as well as Syrups, table blends, pancake, with 2% maple have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Syrups, table blends, pancake, with 2% maple:
Baked Whole Red Potatoes have 3.9 times more Copper, 10 times more Iron, 14 times more Magnesium, 7.2 times more Phosphorus, 90.8 times more Potassium, 1.7 times more Zinc and 2.5 times more Water than Syrups, table blends, pancake, with 2% maple.
While Syrups, table blends, pancake, with 2% maple contain 5.1 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Syrups, table blends, pancake, with 2% maple have similar amounts of Manganese per 1 lb.
Both Baked Whole Red Potatoes as well as Syrups, table blends, pancake, with 2% maple have insufficient amounts of Calcium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have more Fiber and more Protein than Syrups, table blends, pancake, with 2% maple.
While Syrups, table blends, pancake, with 2% maple contain 3 times more Energy, 3.6 times more Carbohydrate and 29.4 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Syrups, table blends, pancake, with 2% maple have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.