Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Enriched White Wheat Flour for Cake:
Baked Whole Red Potatoes have 6.4 times more Vitamin B6, more Vitamin C and 9.3 times more Vitamin K than Enriched Cake White Wheat Flour.
While Enriched Cake White Wheat Flour contains 12.4 times more Vitamin B1, 8.6 times more Vitamin B2, 4.3 times more Vitamin B3, 1.3 times more Vitamin B5 and 6.9 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Enriched Cake White Wheat Flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Enriched White Wheat Flour for Cake:
Baked Whole Red Potatoes have 1.3 times more Copper, 1.8 times more Magnesium, 5.2 times more Potassium and 6.1 times more Water than Enriched Cake White Wheat Flour.
While Enriched Cake White Wheat Flour contains 1.6 times more Calcium, 10.5 times more Iron, 3.7 times more Manganese and 1.6 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Enriched Cake White Wheat Flour have similar amounts of Phosphorus per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 4.6 times more Sugars than Enriched Cake White Wheat Flour.
While Enriched Cake White Wheat Flour contains 4.2 times more Energy, 1.5 times more Omega 3, 7.3 times more Omega 6, 4 times more Carbohydrate and 3.6 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Enriched Cake White Wheat Flour have similar amounts of Fiber per 14 oz.
Both Baked Whole Red Potatoes as well as Enriched Cake White Wheat Flour have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.