Lets compare vitamin content per 5 ounces of Tortilla chips, low fat, baked without fat vs Baked Red Potatoes:
Tortilla chips, low fat, baked without fat have 3.1 times more Vitamin B1, 5.6 times more Vitamin B2 and 9.6 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.8 times more Vitamin B3, 1.7 times more Vitamin B9, 63 times more Vitamin C and 14 times more Vitamin K than Tortilla chips, low fat, baked without fat.
Both Tortilla chips, low fat, baked without fat and Baked Whole Red Potatoes have similar amounts of Vitamin B6 per 5 oz.
Both Tortilla chips, low fat, baked without fat as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tortilla chips, low fat, baked without fat vs Baked Red Potatoes:
Tortilla chips, low fat, baked without fat have 17.7 times more Calcium, 2.3 times more Iron, 3.5 times more Magnesium, 4.4 times more Phosphorus, 43.1 times more Sodium and 2.9 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.6 times more Copper, 2 times more Potassium and 45.1 times more Water than Tortilla chips, low fat, baked without fat.
Comparison of macro-nutrients per 5 ounces:
Tortilla chips, low fat, baked without fat have 5.1 times more Energy, 38 times more Fat, 21.3 times more Saturated Fat, 5.2 times more Omega 3, 51.5 times more Omega 6, 4.1 times more Carbohydrate, 2.9 times more Fiber and 4.8 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Sugars than Tortilla chips, low fat, baked without fat.
Both Tortilla chips, low fat, baked without fat as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.