Lets compare vitamin content per 5 ounces of Leavening agents, baking powder, double-acting, sodium aluminum sulfate vs Baked Red Potatoes:
Baked Whole Red Potatoes contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Leavening agents, baking powder, double-acting, sodium aluminum sulfate as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Leavening agents, baking powder, double-acting, sodium aluminum sulfate vs Baked Red Potatoes:
Leavening agents, baking powder, double-acting, sodium aluminum sulfate have 652.9 times more Calcium, 15.7 times more Iron, 30.4 times more Phosphorus and 883.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 17.4 times more Copper, 15.7 times more Manganese, 27.3 times more Potassium, 40 times more Zinc and 15.3 times more Water than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Leavening agents, baking powder, double-acting, sodium aluminum sulfate and Baked Whole Red Potatoes have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Leavening agents, baking powder, double-acting, sodium aluminum sulfate have 1.4 times more Carbohydrate than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Energy, more Sugars, 9 times more Fiber and more Protein than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Leavening agents, baking powder, double-acting, sodium aluminum sulfate as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.