Lets compare vitamin content per 100 grams of Baked White Potatoes vs Pie crust, refrigerated, regular, baked:
Baked Whole White Potatoes have 1.3 times more Vitamin B5, 10.6 times more Vitamin B6 and 6.8 times more Vitamin K than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 2.9 times more Vitamin B1 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pie crust, refrigerated, regular, baked have similar amounts of Vitamin B2, Vitamin B3 and Vitamin B9 per 100 g.
Both Baked Whole White Potatoes as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Pie crust, refrigerated, regular, baked:
Baked Whole White Potatoes have 2.5 times more Copper, 3 times more Magnesium, 1.4 times more Phosphorus, 6.6 times more Potassium, 1.6 times more Zinc and 9.5 times more Water than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 1.8 times more Iron, 9 times more Selenium and 67.4 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Pie crust, refrigerated, regular, baked have similar amounts of Calcium and Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.5 times more Fiber than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 5.5 times more Energy, 191.3 times more Fat, 277.2 times more Saturated Fat, 9.9 times more Omega 3, 69.9 times more Omega 6, 2.8 times more Carbohydrate and 1.6 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Glucose and Sucrose in 100 g.