Lets compare vitamin content per 100 grams of Syrups, table blends, pancake, with 2% maple, with added potassium vs Baked Red Potatoes:
Baked Whole Red Potatoes contain 14.4 times more Vitamin B1, 2.9 times more Vitamin B2, 79.8 times more Vitamin B3, 42.6 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 Syrups, table blends, pancake, with 2% maple, with added potassium as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Syrups, table blends, pancake, with 2% maple, with added potassium vs Baked Red Potatoes:
Syrups, table blends, pancake, with 2% maple, with added potassium have 5.1 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.9 times more Copper, 10 times more Iron, 14 times more Magnesium, 7.2 times more Phosphorus, 24.8 times more Potassium, 1.7 times more Zinc and 2.5 times more Water than Syrups, table blends, pancake, with 2% maple, with added potassium.
Both Syrups, table blends, pancake, with 2% maple, with added potassium and Baked Whole Red Potatoes have similar amounts of Manganese per 100 g.
Both Syrups, table blends, pancake, with 2% maple, with added potassium as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Syrups, table blends, pancake, with 2% maple, with added potassium have 3 times more Energy and 3.6 times more Carbohydrate than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Fiber and more Protein than Syrups, table blends, pancake, with 2% maple, with added potassium.
Both Syrups, table blends, pancake, with 2% maple, with added potassium as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.