Lets compare vitamin content per 100 grams of Baked White Potatoes vs Toaster pastries, brown-sugar-cinnamon:
Toaster pastries, brown-sugar-cinnamon contain 13.8 times more Vitamin B1, 14 times more Vitamin B2, 4.7 times more Vitamin B3, 2.7 times more Vitamin B6, 3.6 times more Vitamin B9 and 33.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Toaster pastries, brown-sugar-cinnamon have similar amounts of Vitamin B5 per 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Toaster pastries, brown-sugar-cinnamon:
Baked Whole White Potatoes have 1.3 times more Copper, 1.5 times more Magnesium, 5.2 times more Potassium and 5.4 times more Water than Toaster pastries, brown-sugar-cinnamon.
While Toaster pastries, brown-sugar-cinnamon contain 29.3 times more Calcium, 8.8 times more Iron, 2.8 times more Manganese, 7 times more Selenium, 51.6 times more Sodium and 1.6 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Toaster pastries, brown-sugar-cinnamon have similar amounts of Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Toaster pastries, brown-sugar-cinnamon contain 4 times more Energy, 53.2 times more Fat, 3.4 times more Carbohydrate, 17.8 times more Sugars, 3.5 times more Fructose and 1.9 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Toaster pastries, brown-sugar-cinnamon have similar amounts of Fiber per 100 g.
Both Baked Whole White Potatoes as well as Toaster pastries, brown-sugar-cinnamon have insufficient amounts of Glucose and Sucrose in 100 g.