Lets compare vitamin content per 100 grams of Baked White Potatoes vs Cereals ready-to-eat, BARBARA'S PUFFINS, original:
Baked Whole White Potatoes have 2 times more Vitamin B9 and 3.9 times more Vitamin K than Cereals ready-to-eat, BARBARA'S PUFFINS, original.
While Cereals ready-to-eat, BARBARA'S PUFFINS, original contain 2.3 times more Vitamin B1, 1.6 times more Vitamin B2, 4.4 times more Vitamin C and 22.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cereals ready-to-eat, BARBARA'S PUFFINS, original have similar amounts of Vitamin B3 and Vitamin B6 per 100 g.
Both Baked Whole White Potatoes as well as Cereals ready-to-eat, BARBARA'S PUFFINS, original have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Cereals ready-to-eat, BARBARA'S PUFFINS, original:
Baked Whole White Potatoes have 1.7 times more Potassium and 21 times more Water than Cereals ready-to-eat, BARBARA'S PUFFINS, original.
While Cereals ready-to-eat, BARBARA'S PUFFINS, original contain 7 times more Calcium, 2.4 times more Copper, 2.1 times more Iron, 4 times more Magnesium, 1.7 times more Phosphorus, 33.4 times more Selenium, 100.6 times more Sodium and 3.7 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Cereals ready-to-eat, BARBARA'S PUFFINS, original contain 3.6 times more Energy, 24.7 times more Fat, 2.7 times more Omega 3, 20.9 times more Omega 6, 4 times more Carbohydrate, 12.1 times more Sugars, 8.8 times more Fiber and 3.5 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Cereals ready-to-eat, BARBARA'S PUFFINS, original have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.