Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Cake, pound, commercially prepared, fat-free:
Baked Whole Red Potatoes have 2.3 times more Vitamin B3, 17.7 times more Vitamin B6, more Vitamin C and 28 times more Vitamin K than Cake, pound, commercially prepared, fat-free.
While Cake, pound, commercially prepared, fat-free contains 29 times more Vitamin A, 1.7 times more Vitamin B1, 6 times more Vitamin B2 and 1.6 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cake, pound, commercially prepared, fat-free have similar amounts of Vitamin B5 per 5 oz.
Both Baked Whole Red Potatoes as well as Cake, pound, commercially prepared, fat-free have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Cake, pound, commercially prepared, fat-free:
Baked Whole Red Potatoes have 3 times more Copper, 2.8 times more Magnesium, 1.3 times more Manganese, 5 times more Potassium, 1.3 times more Zinc and 2.5 times more Water than Cake, pound, commercially prepared, fat-free.
While Cake, pound, commercially prepared, fat-free contains 4.8 times more Calcium, 2.9 times more Iron, 2 times more Phosphorus and 28.4 times more Sodium than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 1.6 times more Fiber than Cake, pound, commercially prepared, fat-free.
While Cake, pound, commercially prepared, fat-free contains 3.3 times more Energy, 8 times more Fat, 1.7 times more Omega 3, 8.1 times more Omega 6, 3.1 times more Carbohydrate, 24 times more Sugars and 2.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Cake, pound, commercially prepared, fat-free have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.