Lets compare vitamin content per 7 ounces of Leavening agents, cream of tartar vs Baked Red Potatoes:
Baked Whole Red Potatoes contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 7 oz.
Comparing minerals per 7 ounces for Leavening agents, cream of tartar vs Baked Red Potatoes:
Leavening agents, cream of tartar have 5.3 times more Iron, 30.3 times more Potassium and 4.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 14 times more Magnesium, 14.4 times more Phosphorus and 45.1 times more Water than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar and Baked Whole Red Potatoes have similar amounts of Copper, Manganese and Zinc per 7 oz.
Both Leavening agents, cream of tartar as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Leavening agents, cream of tartar have 3 times more Energy and 3.1 times more Carbohydrate than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Sugars, 9 times more Fiber and more Protein than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.