Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Focaccia, Italian flatbread, plain:
Baked Whole Red Potatoes have 1.9 times more Vitamin B6 and more Vitamin C than Focaccia, Italian flatbread, plain.
While Focaccia, Italian flatbread, plain contains 6.5 times more Vitamin B1, 6 times more Vitamin B2, 2.3 times more Vitamin B3, 1.9 times more Vitamin B5, 5.1 times more Vitamin B9, 17.8 times more Vitamin E and 2 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Focaccia, Italian flatbread, plain have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Focaccia, Italian flatbread, plain:
Baked Whole Red Potatoes have 1.9 times more Copper, 1.4 times more Magnesium, 4.8 times more Potassium and 1.7 times more Water than Focaccia, Italian flatbread, plain.
While Focaccia, Italian flatbread, plain contains 3.9 times more Calcium, 4.5 times more Iron, 2.1 times more Manganese, 1.8 times more Phosphorus, 46.8 times more Sodium and 3.3 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 14 ounces:
Focaccia, Italian flatbread, plain contains 2.9 times more Energy, 52.6 times more Fat, 21.9 times more Saturated Fat, 4.8 times more Omega 3, 18.8 times more Omega 6, 1.8 times more Carbohydrate and 3.8 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Focaccia, Italian flatbread, plain have similar amounts of Sugars and Fiber per 14 oz.
Both Baked Whole Red Potatoes as well as Focaccia, Italian flatbread, plain have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.