Lets compare vitamin content per 100 grams of Pie crust, refrigerated, regular, baked vs Baked Red Potatoes:
Pie crust, refrigerated, regular, baked has 1.9 times more Vitamin B1 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Vitamin B2, 10.6 times more Vitamin B6 and 7 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Baked Whole Red Potatoes have similar amounts of Vitamin B3, Vitamin B5 and Vitamin B9 per 100 g.
Both Pie crust, refrigerated, regular, baked as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin E in 100 g.
Comparing minerals per 100 grams for Pie crust, refrigerated, regular, baked vs Baked Red Potatoes:
Pie crust, refrigerated, regular, baked has 1.3 times more Calcium, 1.6 times more Iron, 1.2 times more Manganese and 39.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.4 times more Copper, 3.1 times more Magnesium, 1.4 times more Phosphorus, 6.6 times more Potassium, 1.8 times more Zinc and 9.6 times more Water than Pie crust, refrigerated, regular, baked.
Comparison of macro-nutrients per 100 grams:
Pie crust, refrigerated, regular, baked has 5.8 times more Energy, 191.3 times more Fat, 277.2 times more Saturated Fat, 9.9 times more Omega 3, 69.9 times more Omega 6, 3 times more Carbohydrate and 1.5 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Fiber than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Baked Whole Red Potatoes have insufficient amounts of Glucose and Sucrose in 100 g.