Lets compare vitamin content per 100 grams of Leavening agents, cream of tartar vs Baked White Potatoes:
Baked Whole White 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, cream of tartar.
Both Leavening agents, cream of tartar as well as Baked Whole White 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, cream of tartar vs Baked White Potatoes:
Leavening agents, cream of tartar have 1.5 times more Copper, 5.8 times more Iron, 30.3 times more Potassium and 7.4 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 13.5 times more Magnesium, 15 times more Phosphorus and 44.4 times more Water than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar and Baked Whole White Potatoes have similar amounts of Calcium, Manganese and Zinc per 100 g.
Both Leavening agents, cream of tartar as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Leavening agents, cream of tartar have 2.8 times more Energy and 2.9 times more Carbohydrate than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Sugars, 10.5 times more Fiber and more Protein than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.