Lets compare vitamin content per 5 ounces of Oat Flour vs Baked White Potatoes:
Partially Debranned Oat Flour has 14.4 times more Vitamin B1, 2.9 times more Vitamin B2 and 17.5 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Vitamin B5, 1.7 times more Vitamin B6 and more Vitamin C than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Baked Whole White Potatoes have similar amounts of Vitamin B3, Vitamin B9 and Vitamin K per 5 oz.
Both Partially Debranned Oat Flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Oat Flour vs Baked White Potatoes:
Partially Debranned Oat Flour has 5.5 times more Calcium, 3.4 times more Copper, 6.3 times more Iron, 5.3 times more Magnesium, 21.3 times more Manganese, 6 times more Phosphorus, 68 times more Selenium, 2.7 times more Sodium and 9.1 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Potassium and 8.8 times more Water than Partially Debranned Oat Flour.
Comparison of macro-nutrients per 5 ounces:
Partially Debranned Oat Flour has 4.4 times more Energy, 60.8 times more Fat, 40.2 times more Saturated Fat, 9.7 times more Omega 3, 65 times more Omega 6, 3.1 times more Carbohydrate, 3.1 times more Fiber and 7 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Sugars than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.