Lets compare vitamin content per 100 grams of Dry Roasted Pecans with Salt vs Baked Red Potatoes:
Dry Roasted Pecans with Salt have 6.3 times more Vitamin B1, 2.1 times more Vitamin B2, 2.1 times more Vitamin B5 and 16.3 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Vitamin B3, 1.7 times more Vitamin B9 and 18 times more Vitamin C than Dry Roasted Pecans with Salt.
Both Dry Roasted Pecans with Salt and Baked Whole Red Potatoes have similar amounts of Vitamin B6 per 100 g.
Both Dry Roasted Pecans with Salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Dry Roasted Pecans with Salt vs Baked Red Potatoes:
Dry Roasted Pecans with Salt have 8 times more Calcium, 6.7 times more Copper, 4 times more Iron, 4.7 times more Magnesium, 22.7 times more Manganese, 4.1 times more Phosphorus, 31.9 times more Sodium and 12.7 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Potassium and 68.5 times more Water than Dry Roasted Pecans with Salt.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Pecans with Salt have 8.2 times more Energy, 495.1 times more Fat, 157.1 times more Saturated Fat, 66.3 times more Omega 3, 399.6 times more Omega 6, 2.8 times more Sugars, 5.2 times more Fiber and 4.1 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Carbohydrate than Dry Roasted Pecans with Salt.
Both Dry Roasted Pecans with Salt as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.