Lets compare vitamin content per 14 ounces of Incaparina, dry mix (corn and soy flours), unprepared vs Baked White Potatoes:
Incaparina, dry mix (corn and soy flours), unprepared have 1770 times more Vitamin A, 40.2 times more Vitamin B1, 14.2 times more Vitamin B2, 17.7 times more Vitamin B3, 2.9 times more Vitamin B5, 3.3 times more Vitamin B6, more Vitamin B12 and 9 times more Vitamin E than Baked Whole White Potatoes.
Comparing minerals per 14 ounces for Incaparina, dry mix (corn and soy flours), unprepared vs Baked White Potatoes:
Incaparina, dry mix (corn and soy flours), unprepared have 60 times more Calcium, 4.8 times more Copper, 34.4 times more Iron, 8.1 times more Magnesium, 8.5 times more Manganese, 7.1 times more Phosphorus, 1.9 times more Potassium, 29 times more Selenium and 65.7 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 10.1 times more Water than Incaparina, dry mix (corn and soy flours), unprepared.
Comparison of macro-nutrients per 14 ounces:
Incaparina, dry mix (corn and soy flours), unprepared have 4.1 times more Energy, 37.2 times more Fat, 2.9 times more Carbohydrate, 4.7 times more Fiber and 10.4 times more Protein than Baked Whole White Potatoes.
Both Incaparina, dry mix (corn and soy flours), unprepared as well as Baked Whole White Potatoes have insufficient amounts of Glucose and Sucrose in 14 oz.