Lets compare vitamin content per 100 grams of Reduced Calorie Italian Salad Dressing vs Baked Red Potatoes:
Reduced Calorie Italian Salad Dressing has more Vitamin B12, 7.4 times more Vitamin E and 4.5 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 7.2 times more Vitamin B1, 5 times more Vitamin B2, 79.8 times more Vitamin B3, more Vitamin B5, 7.1 times more Vitamin B6, 9 times more Vitamin B9 and 31.5 times more Vitamin C than Reduced Calorie Italian Salad Dressing.
Both Reduced Calorie Italian Salad Dressing as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin D in 100 g.
Comparing minerals per 100 grams for Reduced Calorie Italian Salad Dressing vs Baked Red Potatoes:
Reduced Calorie Italian Salad Dressing has 89.5 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 34.8 times more Copper, 5.4 times more Iron, 14 times more Magnesium, 8.7 times more Manganese, 10.3 times more Phosphorus, 16.5 times more Potassium and 10 times more Zinc than Reduced Calorie Italian Salad Dressing.
Both Reduced Calorie Italian Salad Dressing and Baked Whole Red Potatoes have similar amounts of Water per 100 g.
Both Reduced Calorie Italian Salad Dressing as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Reduced Calorie Italian Salad Dressing has 2.3 times more Energy, 133.3 times more Fat, 72 times more Saturated Fat, 90.7 times more Omega 3, 208.2 times more Omega 6 and 1.4 times more Sugars than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.9 times more Carbohydrate, 9 times more Fiber and 7.7 times more Protein than Reduced Calorie Italian Salad Dressing.
Both Reduced Calorie Italian Salad Dressing as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.