Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Puddings, vanilla, ready-to-eat, fat free:
Baked Whole Red Potatoes have 3.3 times more Vitamin B1, 30.7 times more Vitamin B3, 1.7 times more Vitamin B5, 11.2 times more Vitamin B6, 9 times more Vitamin B9, 10.5 times more Vitamin C and more Vitamin K than Puddings, vanilla, ready-to-eat, fat free.
While Puddings, vanilla, ready-to-eat, fat free contain 1.8 times more Vitamin B2 and more Vitamin B12 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Puddings, vanilla, ready-to-eat, fat free have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Puddings, vanilla, ready-to-eat, fat free:
Baked Whole Red Potatoes have 13.4 times more Copper, 1.9 times more Iron, 4 times more Magnesium, 43.3 times more Manganese, 1.3 times more Phosphorus, 5 times more Potassium and 1.7 times more Zinc than Puddings, vanilla, ready-to-eat, fat free.
While Puddings, vanilla, ready-to-eat, fat free contain 4.4 times more Calcium and 15.9 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Puddings, vanilla, ready-to-eat, fat free have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have more Fiber than Puddings, vanilla, ready-to-eat, fat free.
While Puddings, vanilla, ready-to-eat, fat free contain 10.6 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Puddings, vanilla, ready-to-eat, fat free have similar amounts of Energy, Carbohydrate and Protein per 5 oz.
Both Baked Whole Red Potatoes as well as Puddings, vanilla, ready-to-eat, fat free have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.