Lets compare vitamin content per 100 grams of Leavening agents, baking powder, double-acting, straight phosphate vs Baked Red Potatoes:
Baked Whole Red Potatoes contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Leavening agents, baking powder, double-acting, straight phosphate vs Baked Red Potatoes:
Leavening agents, baking powder, double-acting, straight phosphate have 818.2 times more Calcium, 16.1 times more Iron, 1.4 times more Magnesium, 137.8 times more Phosphorus and 657.8 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 13.4 times more Copper, 12.4 times more Manganese, 109 times more Potassium, 20 times more Zinc and 19.2 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, double-acting, straight phosphate have 1.2 times more Carbohydrate than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.7 times more Energy, more Sugars, 9 times more Fiber and 23 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.