Lets compare vitamin content per 14 ounces of Low Fat Peanut Flour vs Baked White Potatoes:
Low Fat Peanut Flour has 9.5 times more Vitamin B1, 4 times more Vitamin B2, 7.5 times more Vitamin B3, 4 times more Vitamin B5, 1.4 times more Vitamin B6 and 3.5 times more Vitamin B9 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin C than Low Fat Peanut Flour.
Both Low Fat Peanut 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 Low Fat Peanut Flour vs Baked White Potatoes:
Low Fat Peanut Flour has 13 times more Calcium, 16.1 times more Copper, 7.4 times more Iron, 1.8 times more Magnesium, 22.4 times more Manganese, 6.8 times more Phosphorus, 2.5 times more Potassium, 14.2 times more Selenium and 17.1 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 9.7 times more Water than Low Fat Peanut Flour.
Comparison of macro-nutrients per 14 ounces:
Low Fat Peanut Flour has 4.7 times more Energy, 146 times more Fat, 76 times more Saturated Fat, 141.2 times more Omega 6, 1.5 times more Carbohydrate, 7.5 times more Fiber and 16.1 times more Protein than Baked Whole White Potatoes.
Both Low Fat Peanut Flour as well as Baked Whole White Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.