Lets compare vitamin content per 100 grams of Baked White Potatoes vs Leavening agents, baking powder, low-sodium:
Baked Whole White Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Leavening agents, baking powder, low-sodium.
Both Baked Whole White Potatoes as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Leavening agents, baking powder, low-sodium:
Baked Whole White Potatoes have 6.7 times more Copper and 12.2 times more Water than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 433.2 times more Calcium, 12.8 times more Iron, 2.2 times more Manganese, 91.6 times more Phosphorus, 18.6 times more Potassium, 12.9 times more Sodium and 2.1 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Leavening agents, baking powder, low-sodium have similar amounts of Magnesium per 100 g.
Both Baked Whole White Potatoes as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have more Sugars and 21 times more Protein than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 1.9 times more Omega 3 and 2.2 times more Carbohydrate than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Leavening agents, baking powder, low-sodium have similar amounts of Energy and Fiber per 100 g.
Both Baked Whole White Potatoes as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.