Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Toaster pastries, brown-sugar-cinnamon:
Toaster pastries, brown-sugar-cinnamon contain 9.2 times more Vitamin B1, 12 times more Vitamin B2, 4.5 times more Vitamin B3, 2.7 times more Vitamin B6, 5.1 times more Vitamin B9 and 16.6 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Toaster pastries, brown-sugar-cinnamon have similar amounts of Vitamin B5 per 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Toaster pastries, brown-sugar-cinnamon:
Baked Whole Red Potatoes have 1.8 times more Copper, 1.6 times more Magnesium, 5.2 times more Potassium and 5.4 times more Water than Toaster pastries, brown-sugar-cinnamon.
While Toaster pastries, brown-sugar-cinnamon contain 32.6 times more Calcium, 8 times more Iron, 3.1 times more Manganese, 30.1 times more Sodium and 1.4 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Toaster pastries, brown-sugar-cinnamon have similar amounts of Phosphorus per 1 lb.
Comparison of macro-nutrients per 1 pound:
Toaster pastries, brown-sugar-cinnamon contain 4.3 times more Energy, 53.2 times more Fat, 3.7 times more Carbohydrate, 19 times more Sugars, 2.8 times more Fructose, 1.3 times more Fiber and 1.8 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Toaster pastries, brown-sugar-cinnamon have insufficient amounts of Glucose and Sucrose in 1 lb.