Lets compare vitamin content per 5 ounces of Reduced Fat French Salad Dressing vs Baked Red Potatoes:
Reduced Fat French Salad Dressing has 27 times more Vitamin A, 12.5 times more Vitamin E and 6.4 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3 times more Vitamin B1, 3.4 times more Vitamin B3, more Vitamin B5, 3.9 times more Vitamin B6, 13.5 times more Vitamin B9 and 2.6 times more Vitamin C than Reduced Fat French Salad Dressing.
Both Reduced Fat French Salad Dressing and Baked Whole Red Potatoes have similar amounts of Vitamin B2 per 5 oz.
Both Reduced Fat French Salad Dressing as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Reduced Fat French Salad Dressing vs Baked Red Potatoes:
Reduced Fat French Salad Dressing has 1.2 times more Calcium and 69.8 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.5 times more Magnesium, 1.6 times more Manganese, 4.5 times more Phosphorus, 5.1 times more Potassium, 2 times more Zinc and 1.4 times more Water than Reduced Fat French Salad Dressing.
Both Reduced Fat French Salad Dressing and Baked Whole Red Potatoes have similar amounts of Copper and Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Reduced Fat French Salad Dressing has 2.6 times more Energy, 76.8 times more Fat, 21.1 times more Saturated Fat, 59.7 times more Omega 3, 60.3 times more Omega 6, 1.6 times more Carbohydrate and 11.8 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4 times more Protein than Reduced Fat French Salad Dressing.
Both Reduced Fat French Salad Dressing and Baked Whole Red Potatoes have similar amounts of Fiber per 5 oz.
Both Reduced Fat French Salad Dressing as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.