Lets compare vitamin content per 5 ounces of Reduced Fat French Salad Dressing no Salt vs Baked Red Potatoes:
Reduced Fat French Salad Dressing Without Salt has 27 times more Vitamin A, 35.8 times more Vitamin E and 1.7 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, 13.1 times more Vitamin B5, 3.9 times more Vitamin B6, 13.5 times more Vitamin B9 and more Vitamin C than Reduced Fat French Salad Dressing Without Salt .
Both Reduced Fat French Salad Dressing Without Salt and Baked Whole Red Potatoes have similar amounts of Vitamin B2 per 5 oz.
Both Reduced Fat French Salad Dressing Without Salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Reduced Fat French Salad Dressing no Salt vs Baked Red Potatoes:
Reduced Fat French Salad Dressing Without Salt has 1.2 times more Calcium, 1.2 times more Iron and 2.5 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 Without Salt .
Both Reduced Fat French Salad Dressing Without Salt and Baked Whole Red Potatoes have similar amounts of Copper per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Reduced Fat French Salad Dressing Without Salt has 2.7 times more Energy, 89.7 times more Fat, 27.5 times more Saturated Fat, 78 times more Omega 3, 78.8 times more Omega 6, 1.5 times more Carbohydrate, 19.9 times more Sugars and 28.4 times more Fructose than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Fiber and 4 times more Protein than Reduced Fat French Salad Dressing Without Salt .
Both Reduced Fat French Salad Dressing Without Salt as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.