Lets compare vitamin content per 5 ounces of Leavening agents, baking powder, double-acting, straight phosphate vs Baked White Potatoes:
Baked Whole White 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, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Baked Whole White 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, straight phosphate vs Baked White Potatoes:
Leavening agents, baking powder, double-acting, straight phosphate have 736.4 times more Calcium, 17.6 times more Iron, 1.4 times more Magnesium, 132.2 times more Phosphorus and 1127.6 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 9.8 times more Copper, 13.5 times more Manganese, 108.8 times more Potassium, 17.5 times more Zinc and 18.9 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes contain 1.8 times more Energy, more Sugars, 10.5 times more Fiber and 21 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate and Baked Whole White Potatoes have similar amounts of Carbohydrate per 5 oz.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.