Lets compare vitamin content per 100 grams of Baked White Potatoes vs Toasted Cinnamon-raisin Bagels:
Baked Whole White Potatoes have 8.1 times more Vitamin B5, 3.5 times more Vitamin B6, 21 times more Vitamin C and 3.4 times more Vitamin K than Toasted Cinnamon-raisin Bagels.
While Toasted Cinnamon-raisin Bagels contain 23 times more Vitamin A, 6.9 times more Vitamin B1, 6.2 times more Vitamin B2, 2 times more Vitamin B3, 2.7 times more Vitamin B9 and 8.5 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Toasted Cinnamon-raisin Bagels have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Toasted Cinnamon-raisin Bagels:
Baked Whole White Potatoes have 3.3 times more Potassium and 2.8 times more Water than Toasted Cinnamon-raisin Bagels.
While Toasted Cinnamon-raisin Bagels contain 2 times more Calcium, 1.3 times more Copper, 6.4 times more Iron, 1.7 times more Manganese, 66.6 times more Selenium, 52.9 times more Sodium and 2.3 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Toasted Cinnamon-raisin Bagels have similar amounts of Magnesium and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Toasted Cinnamon-raisin Bagels contain 3.2 times more Energy, 12 times more Fat, 2.8 times more Omega 3, 13.9 times more Omega 6, 2.8 times more Carbohydrate, 4.2 times more Sugars and 5 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Toasted Cinnamon-raisin Bagels have similar amounts of Fiber per 100 g.
Both Baked Whole White Potatoes as well as Toasted Cinnamon-raisin Bagels have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.