Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Sweeteners, for baking, brown, contains sugar and sucralose:
Baked Whole Red Potatoes have 4.8 times more Vitamin B1, 3.3 times more Vitamin B2, 19.9 times more Vitamin B3, 2.8 times more Vitamin B5 and 5.3 times more Vitamin B6 than Sweeteners, for baking, brown, contains sugar and sucralose.
Comparing minerals per 100 grams for Baked Red Potatoes vs Sweeteners, for baking, brown, contains sugar and sucralose:
Baked Whole Red Potatoes have 2.1 times more Copper, 2.8 times more Magnesium, 2.6 times more Manganese, 36 times more Phosphorus, 4.2 times more Potassium, 5 times more Zinc and 31.4 times more Water than Sweeteners, for baking, brown, contains sugar and sucralose.
While Sweeteners, for baking, brown, contains sugar and sucralose contain 7 times more Calcium and 2.3 times more Iron than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have more Protein than Sweeteners, for baking, brown, contains sugar and sucralose.
While Sweeteners, for baking, brown, contains sugar and sucralose contain 4.5 times more Energy, 5 times more Carbohydrate and 31.9 times more Sugars than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Sweeteners, for baking, brown, contains sugar and sucralose have insufficient amounts of Fat, Fructose, Glucose and Sucrose in 100 g.