Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Reduced Fat Commercial Italian Salad Dressing:
Baked Whole Red Potatoes have 6 times more Vitamin B1, 6.3 times more Vitamin B2, 17 times more Vitamin B3, more Vitamin B5, 3.9 times more Vitamin B6, 9 times more Vitamin B9 and more Vitamin C than Reduced Fat Commercial Italian Salad Dressing.
While Reduced Fat Commercial Italian Salad Dressing contains 53.5 times more Vitamin E and 4.5 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Reduced Fat Commercial Italian Salad Dressing have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Reduced Fat Commercial Italian Salad Dressing:
Baked Whole Red Potatoes have 9.2 times more Copper, 2.8 times more Iron, 7 times more Magnesium, 6 times more Manganese, 6 times more Phosphorus, 6.1 times more Potassium and 6.7 times more Zinc than Reduced Fat Commercial Italian Salad Dressing.
While Reduced Fat Commercial Italian Salad Dressing contains 1.7 times more Calcium and 74.3 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Reduced Fat Commercial Italian Salad Dressing have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 2 times more Carbohydrate, more Fiber and 5.9 times more Protein than Reduced Fat Commercial Italian Salad Dressing.
While Reduced Fat Commercial Italian Salad Dressing contains 44.5 times more Fat, 20.8 times more Saturated Fat, 30.5 times more Omega 3, 56.6 times more Omega 6, 6.4 times more Sugars and 11.5 times more Fructose than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Reduced Fat Commercial Italian Salad Dressing have similar amounts of Energy per 100 g.
Both Baked Whole Red Potatoes as well as Reduced Fat Commercial Italian Salad Dressing have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.