Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Reduced Calorie Italian Salad Dressing:
Baked Whole Red Potatoes have 7.2 times more Vitamin B1, 5 times more Vitamin B2, 79.8 times more Vitamin B3, more Vitamin B5, 7.1 times more Vitamin B6, 9 times more Vitamin B9 and 31.5 times more Vitamin C than Reduced Calorie Italian Salad Dressing.
While Reduced Calorie Italian Salad Dressing contains more Vitamin B12, 7.4 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 Calorie Italian Salad Dressing have insufficient amounts of Vitamin A and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Reduced Calorie Italian Salad Dressing:
Baked Whole Red Potatoes have 34.8 times more Copper, 5.4 times more Iron, 14 times more Magnesium, 8.7 times more Manganese, 10.3 times more Phosphorus, 16.5 times more Potassium and 10 times more Zinc than Reduced Calorie Italian Salad Dressing.
While Reduced Calorie Italian Salad Dressing contains 89.5 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Reduced Calorie Italian Salad Dressing have similar amounts of Water per 100 g.
Both Baked Whole Red Potatoes as well as Reduced Calorie Italian Salad Dressing have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 2.9 times more Carbohydrate, 9 times more Fiber and 7.7 times more Protein than Reduced Calorie Italian Salad Dressing.
While Reduced Calorie Italian Salad Dressing contains 2.3 times more Energy, 133.3 times more Fat, 72 times more Saturated Fat, 90.7 times more Omega 3, 208.2 times more Omega 6 and 1.4 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Reduced Calorie Italian Salad Dressing have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.