Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Oat Flour:
Baked Whole White Potatoes have 1.9 times more Vitamin B5, 1.7 times more Vitamin B6 and more Vitamin C than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 14.4 times more Vitamin B1, 2.9 times more Vitamin B2 and 17.5 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Partially Debranned Oat Flour have similar amounts of Vitamin B3, Vitamin B9 and Vitamin K per 14 oz.
Both Baked Whole White Potatoes as well as Partially Debranned Oat Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Oat Flour:
Baked Whole White Potatoes have 1.5 times more Potassium and 8.8 times more Water than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 5.5 times more Calcium, 3.4 times more Copper, 6.3 times more Iron, 5.3 times more Magnesium, 21.3 times more Manganese, 6 times more Phosphorus, 68 times more Selenium, 2.7 times more Sodium and 9.1 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 1.9 times more Sugars than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 4.4 times more Energy, 60.8 times more Fat, 40.2 times more Saturated Fat, 9.7 times more Omega 3, 65 times more Omega 6, 3.1 times more Carbohydrate, 3.1 times more Fiber and 7 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Partially Debranned Oat Flour have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.