Lets compare vitamin content per 100 grams of Baked White Potatoes vs Syrups, table blends, pancake, with 2% maple, with added potassium:
Baked Whole White Potatoes have 9.6 times more Vitamin B1, 2.5 times more Vitamin B2, 76.4 times more Vitamin B3, 47.9 times more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Syrups, table blends, pancake, with 2% maple, with added potassium.
Both Baked Whole White Potatoes as well as Syrups, table blends, pancake, with 2% maple, with added potassium have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Syrups, table blends, pancake, with 2% maple, with added potassium:
Baked Whole White Potatoes have 2 times more Calcium, 2.8 times more Copper, 9.1 times more Iron, 13.5 times more Magnesium, 7.5 times more Phosphorus, 24.7 times more Potassium, 1.5 times more Zinc and 2.5 times more Water than Syrups, table blends, pancake, with 2% maple, with added potassium.
While Syrups, table blends, pancake, with 2% maple, with added potassium contain 8.7 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Syrups, table blends, pancake, with 2% maple, with added potassium have similar amounts of Manganese and Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have more Fiber and more Protein than Syrups, table blends, pancake, with 2% maple, with added potassium.
While Syrups, table blends, pancake, with 2% maple, with added potassium contain 2.9 times more Energy and 3.3 times more Carbohydrate than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Syrups, table blends, pancake, with 2% maple, with added potassium have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.