Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Low Fat Peanut Butter:
Baked Whole Red Potatoes have more Vitamin C and 4.7 times more Vitamin K than Reduced Fat Peanut Butter.
While Reduced Fat Peanut Butter contains 3.8 times more Vitamin B1, 9.2 times more Vitamin B3, 3.1 times more Vitamin B5, 1.5 times more Vitamin B6, 2.2 times more Vitamin B9 and 113 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Reduced Fat Peanut Butter have similar amounts of Vitamin B2 per 100 g.
Both Baked Whole Red Potatoes as well as Reduced Fat Peanut Butter have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Low Fat Peanut Butter:
Baked Whole Red Potatoes have 63.9 times more Water than Reduced Fat Peanut Butter.
While Reduced Fat Peanut Butter contains 3.9 times more Calcium, 3.3 times more Copper, 2.7 times more Iron, 6.1 times more Magnesium, 8.5 times more Manganese, 5.1 times more Phosphorus, 45 times more Sodium and 7 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Reduced Fat Peanut Butter have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Reduced Fat Peanut Butter contains 6 times more Energy, 226.7 times more Fat, 144 times more Saturated Fat, 3.5 times more Omega 3, 186.3 times more Omega 6, 1.8 times more Carbohydrate, 6.5 times more Sugars, 2.9 times more Fiber and 11.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Reduced Fat Peanut Butter have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.