Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Phyllo dough:
Baked Whole Red Potatoes have 7.1 times more Vitamin B6 and more Vitamin C than Phyllo dough.
While Phyllo dough contains 7.5 times more Vitamin B1, 6.8 times more Vitamin B2, 2.6 times more Vitamin B3 and 3.3 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Phyllo dough have similar amounts of Vitamin B5 and Vitamin K per 100 g.
Both Baked Whole Red Potatoes as well as Phyllo dough 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 Phyllo dough:
Baked Whole Red Potatoes have 1.7 times more Copper, 1.9 times more Magnesium, 7.4 times more Potassium and 2.4 times more Water than Phyllo dough.
While Phyllo dough contains 4.6 times more Iron, 2.8 times more Manganese and 40.3 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Phyllo dough have similar amounts of Calcium, Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 7.9 times more Sugars than Phyllo dough.
While Phyllo dough contains 3.4 times more Energy, 40 times more Fat, 36.8 times more Saturated Fat, 3.1 times more Omega 3, 17.9 times more Omega 6, 2.7 times more Carbohydrate and 3.1 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Phyllo dough have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Phyllo dough have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.