Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Cake, pudding-type, white, unenriched, dry mix:
Baked Whole Red Potatoes have 1.6 times more Vitamin B3, 1.5 times more Vitamin B5, 11.8 times more Vitamin B6, 3 times more Vitamin B9 and more Vitamin C than Cake, pudding-type, white, unenriched, dry mix.
While Cake, pudding-type, white, unenriched, dry mix contains more Vitamin B12 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cake, pudding-type, white, unenriched, dry mix have similar amounts of Vitamin B1 and Vitamin B2 per 7 oz.
Both Baked Whole Red Potatoes as well as Cake, pudding-type, white, unenriched, dry mix have insufficient amounts of Vitamin A in 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Cake, pudding-type, white, unenriched, dry mix:
Baked Whole Red Potatoes have 3.1 times more Copper, 1.3 times more Iron, 3.1 times more Magnesium, 7.6 times more Potassium, 1.6 times more Zinc and 21.9 times more Water than Cake, pudding-type, white, unenriched, dry mix.
While Cake, pudding-type, white, unenriched, dry mix contains 8.6 times more Calcium, 1.6 times more Manganese, 3.8 times more Phosphorus and 55.4 times more Sodium than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 7 ounces:
Baked Whole Red Potatoes have 2.6 times more Fiber than Cake, pudding-type, white, unenriched, dry mix.
While Cake, pudding-type, white, unenriched, dry mix contains 4.9 times more Energy, 63.3 times more Fat, 58.5 times more Saturated Fat, 10.4 times more Omega 3, 48.8 times more Omega 6, 4.1 times more Carbohydrate and 1.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Cake, pudding-type, white, unenriched, dry mix have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.