Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Leavening agents, baking powder, low-sodium:
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, low-sodium.
Both Baked Whole Red Potatoes as well as Leavening agents, baking powder, low-sodium 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, low-sodium:
Baked Whole Red Potatoes have 9.2 times more Copper and 12.4 times more Water than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 481.3 times more Calcium, 11.7 times more Iron, 2.4 times more Manganese, 95.4 times more Phosphorus, 18.5 times more Potassium, 7.5 times more Sodium and 1.8 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Leavening agents, baking powder, low-sodium have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have more Sugars and 23 times more Protein than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 1.9 times more Omega 3 and 2.4 times more Carbohydrate than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Leavening agents, baking powder, low-sodium have similar amounts of Energy and Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.