Lets compare vitamin content per 100 grams of Cake, pudding-type, carrot, dry mix vs Baked White Potatoes:
Cake, pudding-type, carrot, dry mix has 97 times more Vitamin A, 5.5 times more Vitamin B1, 4 times more Vitamin B2, 1.4 times more Vitamin B3, 1.8 times more Vitamin B9 and more Vitamin B12 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Vitamin B5, 2.7 times more Vitamin B6 and 10.5 times more Vitamin C than Cake, pudding-type, carrot, dry mix.
Comparing minerals per 100 grams for Cake, pudding-type, carrot, dry mix vs Baked White Potatoes:
Cake, pudding-type, carrot, dry mix has 17.2 times more Calcium, 2.8 times more Iron, 2.8 times more Manganese, 3.3 times more Phosphorus, 29.8 times more Selenium and 81 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.5 times more Copper, 3.4 times more Magnesium, 3.2 times more Potassium, 1.8 times more Zinc and 21 times more Water than Cake, pudding-type, carrot, dry mix.
Comparison of macro-nutrients per 100 grams:
Cake, pudding-type, carrot, dry mix has 4.5 times more Energy, 65.3 times more Fat, 36.8 times more Saturated Fat, 17 times more Omega 3, 70.1 times more Omega 6, 3.8 times more Carbohydrate and 2.4 times more Protein than Baked Whole White Potatoes.
Both Cake, pudding-type, carrot, dry mix as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.