Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Leavening agents, baking soda:
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 soda.
Both Baked Whole Red Potatoes as well as Leavening agents, baking soda 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 soda:
Baked Whole Red Potatoes have more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and 383.4 times more Water than Leavening agents, baking soda.
While Leavening agents, baking soda contain 2280 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Leavening agents, baking soda have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have more Energy, more Carbohydrate, more Sugars, more Fiber and more Protein than Leavening agents, baking soda.
Both Baked Whole Red Potatoes as well as Leavening agents, baking soda have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.