Lets compare vitamin content per 14 ounces of Toasted Rye Bread vs Baked Red Potatoes:
Toasted Rye Bread has 5.3 times more Vitamin B1, 6.6 times more Vitamin B2, 2.4 times more Vitamin B3, 3.8 times more Vitamin B9 and 4.6 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.9 times more Vitamin B6, 63 times more Vitamin C and 2.2 times more Vitamin K than Toasted Rye Bread.
Both Toasted Rye Bread and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 14 oz.
Both Toasted Rye Bread as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Toasted Rye Bread vs Baked Red Potatoes:
Toasted Rye Bread has 8.9 times more Calcium, 4.4 times more Iron, 1.5 times more Magnesium, 5.2 times more Manganese, 1.9 times more Phosphorus, 55.3 times more Sodium and 3.1 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3 times more Potassium and 2.5 times more Water than Toasted Rye Bread.
Both Toasted Rye Bread and Baked Whole Red Potatoes have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Toasted Rye Bread has 3.3 times more Energy, 24 times more Fat, 17.2 times more Saturated Fat, 4.4 times more Omega 3, 16.6 times more Omega 6, 2.7 times more Carbohydrate, 3 times more Sugars, 3.6 times more Fiber and 4.1 times more Protein than Baked Whole Red Potatoes.
Both Toasted Rye Bread as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.