Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Leavening agents, baking powder, double-acting, straight phosphate:
Baked Whole Red Potatoes have 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, baking powder, double-acting, straight phosphate.
Both Baked Whole Red Potatoes as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Leavening agents, baking powder, double-acting, straight phosphate:
Baked Whole Red Potatoes have 13.4 times more Copper, 12.4 times more Manganese, 109 times more Potassium, 20 times more Zinc and 19.2 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
While Leavening agents, baking powder, double-acting, straight phosphate contain 818.2 times more Calcium, 16.1 times more Iron, 1.4 times more Magnesium, 137.8 times more Phosphorus and 657.8 times more Sodium than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 1.7 times more Energy, more Sugars, 9 times more Fiber and 23 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
Both Baked Whole Red Potatoes and Leavening agents, baking powder, double-acting, straight phosphate have similar amounts of Carbohydrate per 100 g.
Both Baked Whole Red Potatoes as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.