Lets compare vitamin content per 14 ounces of Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) vs Baked White Potatoes:
Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) have 11.3 times more Vitamin B1, 6.5 times more Vitamin B2, 3.3 times more Vitamin B3, 3.1 times more Vitamin B9, more Vitamin B12 and 9 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.1 times more Vitamin B6, 7.4 times more Vitamin C and 1.9 times more Vitamin K than Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough).
Both Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) and Baked Whole White Potatoes have similar amounts of Vitamin B5 per 14 oz.
Both Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) vs Baked White Potatoes:
Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) have 19.7 times more Calcium, 1.3 times more Copper, 7.3 times more Iron, 3.3 times more Manganese, 1.4 times more Phosphorus, 52.6 times more Selenium, 68.1 times more Sodium and 4 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.2 times more Potassium and 2.3 times more Water than Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough).
Both Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) and Baked Whole White Potatoes have similar amounts of Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) have 2.9 times more Energy, 13.5 times more Fat, 13.3 times more Saturated Fat, 5.9 times more Omega 3, 17 times more Omega 6, 2.5 times more Carbohydrate, 2.3 times more Sugars, 1.3 times more Fiber and 4.9 times more Protein than Baked Whole White Potatoes.
Both Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.