Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Pie crust, standard-type, dry mix, prepared, baked:
Baked Whole Red Potatoes have 2 times more Vitamin B5, 3.8 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 4.2 times more Vitamin B1, 3.7 times more Vitamin B2, 1.5 times more Vitamin B3 and 2.6 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Pie crust, standard-type, dry mix, prepared, baked:
Baked Whole Red Potatoes have 2.4 times more Copper, 1.9 times more Magnesium, 8.8 times more Potassium and 7.2 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 6.7 times more Calcium, 3.1 times more Iron, 1.8 times more Manganese and 60.8 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pie crust, standard-type, dry mix, prepared, baked have similar amounts of Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, dry mix, prepared, baked contains 5.8 times more Energy, 202.7 times more Fat, 192.8 times more Saturated Fat, 12.9 times more Omega 3, 74.6 times more Omega 6, 2.6 times more Carbohydrate and 2.9 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pie crust, standard-type, dry mix, prepared, baked have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.