Lets compare vitamin content per 14 ounces of Carob flour vs Baked White Potatoes:
Carob flour has 10.7 times more Vitamin B2, 1.2 times more Vitamin B3, 1.7 times more Vitamin B6 and 15.8 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 8.1 times more Vitamin B5, 1.3 times more Vitamin B9, 63 times more Vitamin C and more Vitamin K than Carob flour.
Both Carob flour and Baked Whole White Potatoes have similar amounts of Vitamin B1 per 14 oz.
Both Carob flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carob flour vs Baked White Potatoes:
Carob flour has 34.8 times more Calcium, 4.5 times more Copper, 4.6 times more Iron, 2 times more Magnesium, 2.7 times more Manganese, 1.5 times more Potassium, 10.6 times more Selenium, 5 times more Sodium and 2.6 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 21.1 times more Water than Carob flour.
Both Carob flour and Baked Whole White Potatoes have similar amounts of Phosphorus per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Carob flour has 2.4 times more Energy, 4.3 times more Omega 6, 4.2 times more Carbohydrate, 32.1 times more Sugars, 19 times more Fiber and 2.2 times more Protein than Baked Whole White Potatoes.
Both Carob flour as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.