Lets compare vitamin content per 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose vs Baked White Potatoes:
Baked Whole White Potatoes contain 3.2 times more Vitamin B1, 2.9 times more Vitamin B2, 19.1 times more Vitamin B3, 3.2 times more Vitamin B5 and 5.3 times more Vitamin B6 than Sweeteners, for baking, brown, contains sugar and sucralose.
Comparing minerals per 100 grams for Sweeteners, for baking, brown, contains sugar and sucralose vs Baked White Potatoes:
Sweeteners, for baking, brown, contains sugar and sucralose have 6.3 times more Calcium and 2.6 times more Iron than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Copper, 2.7 times more Magnesium, 2.9 times more Manganese, 37.5 times more Phosphorus, 4.2 times more Potassium, 4.4 times more Zinc and 30.9 times more Water than Sweeteners, for baking, brown, contains sugar and sucralose.
Comparison of macro-nutrients per 100 grams:
Sweeteners, for baking, brown, contains sugar and sucralose have 4.2 times more Energy, 4.6 times more Carbohydrate and 29.8 times more Sugars than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Protein than Sweeteners, for baking, brown, contains sugar and sucralose.
Both Sweeteners, for baking, brown, contains sugar and sucralose as well as Baked Whole White Potatoes have insufficient amounts of Fat, Fructose, Glucose and Sucrose in 100 g.