Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Retail Corn Oil:
Baked Whole Red Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and 1.5 times more Vitamin K than All Purpose Salad or Cooking Industrial and Retail Corn Oil.
While All Purpose Salad or Cooking Industrial and Retail Corn Oil contains 178.8 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as All Purpose Salad or Cooking Industrial and Retail Corn Oil have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Retail Corn Oil:
Baked Whole Red Potatoes have more Copper, more Iron, more Magnesium, more Phosphorus, more Potassium, more Zinc and more Water than All Purpose Salad or Cooking Industrial and Retail Corn Oil.
Both Baked Whole Red Potatoes as well as All Purpose Salad or Cooking Industrial and Retail Corn Oil have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have more Carbohydrate, more Sugars, more Fiber and more Protein than All Purpose Salad or Cooking Industrial and Retail Corn Oil.
While All Purpose Salad or Cooking Industrial and Retail Corn Oil contains 10.3 times more Energy, 666.7 times more Fat, 323.7 times more Saturated Fat, 77.4 times more Omega 3 and 1092.1 times more Omega 6 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as All Purpose Salad or Cooking Industrial and Retail Corn Oil have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.