Lets compare vitamin content per 14 ounces of Pan De Torta Salvadoran Bread vs Baked White Potatoes:
Pan De Torta Salvadoran Pound Cake Type Bread has 1.5 times more Vitamin B1, 4.2 times more Vitamin B2, 3.1 times more Vitamin B3, 1.4 times more Vitamin B5 and 35.5 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.2 times more Vitamin B6 than Pan De Torta Salvadoran Pound Cake Type Bread.
Comparing minerals per 14 ounces for Pan De Torta Salvadoran Bread vs Baked White Potatoes:
Pan De Torta Salvadoran Pound Cake Type Bread has 4.6 times more Calcium, 3.4 times more Iron, 1.4 times more Manganese, 4 times more Phosphorus, 27 times more Selenium, 55.7 times more Sodium and 1.8 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.2 times more Copper, 1.4 times more Magnesium, 2.6 times more Potassium and 3.4 times more Water than Pan De Torta Salvadoran Pound Cake Type Bread.
Comparison of macro-nutrients per 14 ounces:
Pan De Torta Salvadoran Pound Cake Type Bread has 4.2 times more Energy, 116.3 times more Fat, 76.1 times more Saturated Fat, 80.9 times more Omega 3, 166.5 times more Omega 6, 2.4 times more Carbohydrate, 11.8 times more Sugars and 3.4 times more Protein than Baked Whole White Potatoes.
Both Pan De Torta Salvadoran Pound Cake Type Bread and Baked Whole White Potatoes have similar amounts of Fiber per 14 oz.
Both Pan De Torta Salvadoran Pound Cake Type Bread as well as Baked Whole White Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 14 oz.