Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Syrups, table blends, pancake, with butter:
Baked Whole Red Potatoes have 2.6 times more Vitamin B1, 5.6 times more Vitamin B2, 79.8 times more Vitamin B3, 68.2 times more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Syrups, table blends, pancake, with butter.
Both Baked Whole Red Potatoes as well as Syrups, table blends, pancake, with butter have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Syrups, table blends, pancake, with butter:
Baked Whole Red Potatoes have 12.4 times more Copper, 7.8 times more Iron, more Magnesium, 3.8 times more Manganese, 7.2 times more Phosphorus, 181.7 times more Potassium, 1.8 times more Zinc and 2.9 times more Water than Syrups, table blends, pancake, with butter.
While Syrups, table blends, pancake, with butter contain 23.9 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Syrups, table blends, pancake, with butter have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have more Fiber and more Protein than Syrups, table blends, pancake, with butter.
While Syrups, table blends, pancake, with butter contain 3.3 times more Energy, 3.7 times more Carbohydrate and 50.5 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Syrups, table blends, pancake, with butter have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.