Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Pie crust, refrigerated, regular, unbaked:
Baked Whole Red Potatoes have 1.4 times more Vitamin B3, 10.6 times more Vitamin B6 and more Vitamin K than Pie crust, refrigerated, regular, unbaked.
Both Baked Whole Red Potatoes and Pie crust, refrigerated, regular, unbaked have similar amounts of Vitamin B1, Vitamin B2, Vitamin B5 and Vitamin B9 per 100 g.
Both Baked Whole Red Potatoes as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Vitamin B12 and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Pie crust, refrigerated, regular, unbaked:
Baked Whole Red Potatoes have 3.9 times more Copper, 3.5 times more Magnesium, 1.6 times more Phosphorus, 7.5 times more Potassium, 2 times more Zinc and 4 times more Water than Pie crust, refrigerated, regular, unbaked.
While Pie crust, refrigerated, regular, unbaked contains 1.5 times more Iron and 34.1 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pie crust, refrigerated, regular, unbaked have similar amounts of Calcium and Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, refrigerated, regular, unbaked contains 5.1 times more Energy, 169.7 times more Fat, 239.9 times more Saturated Fat, 8.7 times more Omega 3, 61.2 times more Omega 6, 2.6 times more Carbohydrate and 1.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pie crust, refrigerated, regular, unbaked have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Pie crust, refrigerated, regular, unbaked have insufficient amounts of Glucose and Sucrose in 100 g.