Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Muffins, English, wheat:
Baked Whole White Potatoes have 2.4 times more Vitamin B6, more Vitamin C and 3.4 times more Vitamin K than Muffins, English, wheat.
While Muffins, English, wheat contain 9 times more Vitamin B1, 6.8 times more Vitamin B2, 2.2 times more Vitamin B3, 1.7 times more Vitamin B9 and 11.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Muffins, English, wheat have similar amounts of Vitamin B5 per 14 oz.
Both Baked Whole White Potatoes as well as Muffins, English, wheat have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Muffins, English, wheat:
Baked Whole White Potatoes have 2.9 times more Potassium and 1.8 times more Water than Muffins, English, wheat.
While Muffins, English, wheat contain 17.8 times more Calcium, 4.5 times more Iron, 1.4 times more Magnesium, 5.3 times more Manganese, 1.4 times more Phosphorus, 58.4 times more Selenium, 50.4 times more Sodium and 3.1 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Muffins, English, wheat have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Muffins, English, wheat contain 2.4 times more Energy, 13.3 times more Fat, 3.2 times more Omega 3, 16 times more Omega 6, 2.1 times more Carbohydrate, 2.2 times more Fiber and 4.1 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Muffins, English, wheat have similar amounts of Sugars per 14 oz.
Both Baked Whole White Potatoes as well as Muffins, English, wheat have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.