Lets compare vitamin content per 5 ounces of Syrup, fruit flavored vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 10.3 times more Vitamin B1, 4.5 times more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Syrup, fruit flavored.
Both Syrup, fruit flavored as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Syrup, fruit flavored vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 24.9 times more Copper, 23.3 times more Iron, 28 times more Magnesium, 86.5 times more Manganese, more Phosphorus, 545 times more Potassium, 6.7 times more Zinc and 2.2 times more Water than Syrup, fruit flavored.
Both Syrup, fruit flavored as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Syrup, fruit flavored has 3 times more Energy, 3.3 times more Carbohydrate and 45.5 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Fiber and more Protein than Syrup, fruit flavored.
Both Syrup, fruit flavored as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.