Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Cake, pudding-type, yellow, dry mix:
Baked Whole White Potatoes have 1.6 times more Vitamin B5, 13.2 times more Vitamin B6 and more Vitamin C than Cake, pudding-type, yellow, dry mix.
While Cake, pudding-type, yellow, dry mix contains 6.4 times more Vitamin B1, 4.4 times more Vitamin B2, 1.7 times more Vitamin B3, 2.7 times more Vitamin B9, more Vitamin B12 and 19.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cake, pudding-type, yellow, dry mix have similar amounts of Vitamin K per 5 oz.
Both Baked Whole White Potatoes as well as Cake, pudding-type, yellow, dry mix have insufficient amounts of Vitamin A and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Cake, pudding-type, yellow, dry mix:
Baked Whole White Potatoes have 2.2 times more Copper, 3 times more Magnesium, 8.6 times more Potassium, 1.3 times more Zinc and 18.9 times more Water than Cake, pudding-type, yellow, dry mix.
While Cake, pudding-type, yellow, dry mix contains 11.5 times more Calcium, 2.5 times more Iron, 1.5 times more Manganese, 3.4 times more Phosphorus, 4.8 times more Selenium and 122.9 times more Sodium than Baked Whole White Potatoes.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 3 times more Fiber than Cake, pudding-type, yellow, dry mix.
While Cake, pudding-type, yellow, dry mix contains 4.6 times more Energy, 65.3 times more Fat, 61.7 times more Saturated Fat, 4.4 times more Omega 3, 25.1 times more Omega 6, 3.8 times more Carbohydrate, 28.9 times more Sugars and 1.9 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Cake, pudding-type, yellow, dry mix have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.