Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Puff pastry, frozen, ready-to-bake:
Baked Whole Red Potatoes have more Vitamin B5, 10.1 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 5.5 times more Vitamin B1, 5.7 times more Vitamin B2, 2.6 times more Vitamin B3, 2.9 times more Vitamin B9, 6.8 times more Vitamin E and 5.8 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Puff pastry, frozen, ready-to-bake have insufficient amounts of Vitamin A and Vitamin B12 in 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Puff pastry, frozen, ready-to-bake:
Baked Whole Red Potatoes have 1.5 times more Copper, 1.8 times more Magnesium, 8.9 times more Potassium and 9 times more Water than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 3.7 times more Iron, 2.8 times more Manganese, 20.8 times more Sodium and 1.3 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Puff pastry, frozen, ready-to-bake have similar amounts of Calcium and Phosphorus per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole Red Potatoes have 1.9 times more Sugars than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 6.3 times more Energy, 254 times more Fat, 241.1 times more Saturated Fat, 16.6 times more Omega 3, 94.8 times more Omega 6, 2.3 times more Carbohydrate and 3.2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Puff pastry, frozen, ready-to-bake have similar amounts of Fiber per 7 oz.
Both Baked Whole Red Potatoes as well as Puff pastry, frozen, ready-to-bake have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.