Lets compare vitamin content per 100 grams of Baked White Potatoes vs Puddings, vanilla, ready-to-eat:
Baked Whole White Potatoes have 2.5 times more Vitamin B1, 26.8 times more Vitamin B3, 2.5 times more Vitamin B5, 11.1 times more Vitamin B6, 19 times more Vitamin B9, 63 times more Vitamin C and 4.5 times more Vitamin K than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 1.7 times more Vitamin B2, more Vitamin B12 and 7.5 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Vitamin A and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Puddings, vanilla, ready-to-eat:
Baked Whole White Potatoes have 7.1 times more Copper, 7.1 times more Iron, 6.8 times more Magnesium, 17.2 times more Manganese, 1.8 times more Phosphorus, 8.4 times more Potassium and 2.2 times more Zinc than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 4.9 times more Calcium and 24.6 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Puddings, vanilla, ready-to-eat have similar amounts of Water per 100 g.
Both Baked Whole White Potatoes as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have more Fiber and 1.4 times more Protein than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 1.4 times more Energy, 25.2 times more Fat, 25.4 times more Saturated Fat and 11.1 times more Sugars than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Puddings, vanilla, ready-to-eat have similar amounts of Carbohydrate per 100 g.
Both Baked Whole White Potatoes as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 100 g.