Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Commercial Italian Salad Dressing:
Baked Whole Red Potatoes have 3.6 times more Vitamin B1, more Vitamin B2, 12.2 times more Vitamin B3, more Vitamin B5, 3.3 times more Vitamin B6, more Vitamin B9 and 31.5 times more Vitamin C than Commercial Italian Salad Dressing.
While Commercial Italian Salad Dressing contains 27.4 times more Vitamin E and 20 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Commercial Italian Salad Dressing have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Commercial Italian Salad Dressing:
Baked Whole Red Potatoes have 9.2 times more Copper, 2.7 times more Iron, 5.6 times more Magnesium, 5.6 times more Manganese, 4.8 times more Phosphorus, 6.5 times more Potassium, 5.7 times more Zinc and 1.2 times more Water than Commercial Italian Salad Dressing.
While Commercial Italian Salad Dressing contains 1.4 times more Calcium and 82.8 times more Sodium than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 1.6 times more Carbohydrate, more Fiber and 5.6 times more Protein than Commercial Italian Salad Dressing.
While Commercial Italian Salad Dressing contains 2.8 times more Energy, 140.8 times more Fat, 73.7 times more Saturated Fat, 99.3 times more Omega 3, 188.6 times more Omega 6, 7.5 times more Sugars and 13.2 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Commercial Italian Salad Dressing have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.