Lets compare vitamin content per 5 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Baked Red Potatoes:
Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have 213.8 times more Vitamin E and 43.6 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Baked Red Potatoes:
Baked Whole Red Potatoes contain more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and more Water than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have 10.2 times more Energy, 666.7 times more Fat, 190.4 times more Saturated Fat, 426.5 times more Omega 3 and 365.6 times more Omega 6 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Carbohydrate, more Sugars, more Fiber and more Protein than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.