Lets compare vitamin content per 100 grams of Baked White Potatoes vs Tart, breakfast, low fat:
Baked Whole White Potatoes have 3.3 times more Vitamin C and 6.8 times more Vitamin K than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 285 times more Vitamin A, 5.9 times more Vitamin B1, 12.8 times more Vitamin B2, 2.5 times more Vitamin B3, 1.8 times more Vitamin B6, 2.6 times more Vitamin B9 and 13.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Tart, breakfast, low fat have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Tart, breakfast, low fat:
Baked Whole White Potatoes have 1.7 times more Copper, 8.2 times more Potassium, 1.3 times more Zinc and 6.3 times more Water than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 4.4 times more Calcium, 5.3 times more Iron, 1.6 times more Magnesium, 25.8 times more Selenium and 51.6 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Tart, breakfast, low fat have similar amounts of Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.4 times more Fiber than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 4 times more Energy, 39.9 times more Fat, 34.8 times more Saturated Fat, 1.5 times more Omega 3, 17.5 times more Omega 6, 3.6 times more Carbohydrate, 3.2 times more Sugars and 1.9 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Tart, breakfast, low fat have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.