Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Tortilla chips, low fat, baked without fat:
Baked Whole Red Potatoes have 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.
While Tortilla chips, low fat, baked without fat contain 3.1 times more Vitamin B1, 5.6 times more Vitamin B2 and 9.6 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Tortilla chips, low fat, baked without fat have similar amounts of Vitamin B6 per 7 oz.
Both Baked Whole Red Potatoes as well as Tortilla chips, low fat, baked without fat have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Tortilla chips, low fat, baked without fat:
Baked Whole Red Potatoes have 1.6 times more Copper, 2 times more Potassium and 45.1 times more Water than Tortilla chips, low fat, baked without fat.
While Tortilla chips, low fat, baked without fat contain 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.
Comparison of macro-nutrients per 7 ounces:
Baked Whole Red Potatoes have 2.1 times more Sugars than Tortilla chips, low fat, baked without fat.
While Tortilla chips, low fat, baked without fat contain 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.
Both Baked Whole Red Potatoes as well as Tortilla chips, low fat, baked without fat have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.