Lets compare vitamin content per 7 ounces of Baked White Potatoes vs Puff pastry, frozen, ready-to-bake, baked:
Baked Whole White Potatoes have more Vitamin B5, 11.1 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 6.7 times more Vitamin B1, 6 times more Vitamin B2, 2.5 times more Vitamin B3, 1.4 times more Vitamin B9, 13.8 times more Vitamin E and 6 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Puff pastry, frozen, ready-to-bake, baked have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked White Potatoes vs Puff pastry, frozen, ready-to-bake, baked:
Baked Whole White Potatoes have 1.7 times more Magnesium, 1.3 times more Phosphorus, 8.8 times more Potassium and 10.2 times more Water than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 4.1 times more Iron, 2.6 times more Manganese, 49 times more Selenium, 36.1 times more Sodium and 1.5 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Puff pastry, frozen, ready-to-bake, baked have similar amounts of Calcium and Copper per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole White Potatoes have 2 times more Sugars and 1.4 times more Fiber than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 6.1 times more Energy, 256.7 times more Fat, 137.6 times more Saturated Fat, 172.5 times more Omega 3, 400.8 times more Omega 6, 2.2 times more Carbohydrate and 3.5 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Puff pastry, frozen, ready-to-bake, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.