Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Toasted Cinnamon-raisin Bagels:
Baked Whole Red Potatoes have 7.3 times more Vitamin B5, 3.5 times more Vitamin B6, 21 times more Vitamin C and 3.5 times more Vitamin K than Toasted Cinnamon-raisin Bagels.
While Toasted Cinnamon-raisin Bagels contain 23 times more Vitamin A, 4.6 times more Vitamin B1, 5.4 times more Vitamin B2, 1.9 times more Vitamin B3, 3.8 times more Vitamin B9 and 4.3 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Toasted Cinnamon-raisin Bagels have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Toasted Cinnamon-raisin Bagels:
Baked Whole Red Potatoes have 1.2 times more Magnesium, 3.3 times more Potassium and 2.9 times more Water than Toasted Cinnamon-raisin Bagels.
While Toasted Cinnamon-raisin Bagels contain 2.2 times more Calcium, 5.8 times more Iron, 1.9 times more Manganese, 30.8 times more Sodium and 2 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Toasted Cinnamon-raisin Bagels have similar amounts of Copper and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Toasted Cinnamon-raisin Bagels contain 3.4 times more Energy, 12 times more Fat, 2.8 times more Omega 3, 13.9 times more Omega 6, 3 times more Carbohydrate, 4.5 times more Sugars, 1.4 times more Fiber and 4.6 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Toasted Cinnamon-raisin Bagels have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.