Lets compare vitamin content per 100 grams of Pie Crust, Cookie-type, Graham Cracker, Ready Crust vs Baked White Potatoes:
Pie Crust, Cookie-type, Graham Cracker, Ready Crust has 3.8 times more Vitamin B1, 5 times more Vitamin B2, 2.1 times more Vitamin B3, 1.7 times more Vitamin B9, 46.3 times more Vitamin E and 8.1 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Vitamin B5, 2.8 times more Vitamin B6 and more Vitamin C than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
Both Pie Crust, Cookie-type, Graham Cracker, Ready Crust as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pie Crust, Cookie-type, Graham Cracker, Ready Crust vs Baked White Potatoes:
Pie Crust, Cookie-type, Graham Cracker, Ready Crust has 2.9 times more Calcium, 1.8 times more Copper, 4.1 times more Iron, 6.8 times more Manganese, 1.6 times more Phosphorus, 5.2 times more Selenium, 67.3 times more Sodium and 3.6 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.8 times more Potassium and 17.3 times more Water than Pie Crust, Cookie-type, Graham Cracker, Ready Crust.
Both Pie Crust, Cookie-type, Graham Cracker, Ready Crust and Baked Whole White Potatoes have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie Crust, Cookie-type, Graham Cracker, Ready Crust has 5.4 times more Energy, 165.5 times more Fat, 125 times more Saturated Fat, 4 times more Omega 3, 32.9 times more Omega 6, 3.1 times more Carbohydrate, 11.8 times more Sugars and 2.4 times more Protein than Baked Whole White Potatoes.
Both Pie Crust, Cookie-type, Graham Cracker, Ready Crust and Baked Whole White Potatoes have similar amounts of Fiber per 100 g.
Both Pie Crust, Cookie-type, Graham Cracker, Ready Crust as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.