Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
Baked Whole Red Potatoes have 4.2 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 3.8 times more Vitamin B1, 3.4 times more Vitamin B2, 1.7 times more Vitamin B3, 2.6 times more Vitamin B9, 5.8 times more Vitamin E and 1.9 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pie crust, standard-type, frozen, ready-to-bake, enriched have similar amounts of Vitamin B5 per 100 g.
Both Baked Whole Red Potatoes as well as Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
Baked Whole Red Potatoes have 2.3 times more Copper, 1.9 times more Magnesium, 5.6 times more Potassium and 4.3 times more Water than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 2.1 times more Calcium, 3.7 times more Iron, 2.6 times more Manganese and 34.1 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Pie crust, standard-type, frozen, ready-to-bake, enriched have similar amounts of Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, frozen, ready-to-bake, enriched contains 5.3 times more Energy, 173.8 times more Fat, 204 times more Saturated Fat, 8.1 times more Omega 3, 60.3 times more Omega 6, 2.5 times more Carbohydrate, 2.6 times more Sugars, 1.4 times more Fiber and 2.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.