Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Phyllo dough:
Baked Whole White Potatoes have 1.3 times more Vitamin B5, 7 times more Vitamin B6 and more Vitamin C than Phyllo dough.
While Phyllo dough contains 11.3 times more Vitamin B1, 7.9 times more Vitamin B2, 2.7 times more Vitamin B3 and 2.3 times more Vitamin B9 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Phyllo dough have similar amounts of Vitamin K per 14 oz.
Both Baked Whole White Potatoes as well as Phyllo dough have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Phyllo dough:
Baked Whole White Potatoes have 1.3 times more Copper, 1.8 times more Magnesium, 7.4 times more Potassium and 2.3 times more Water than Phyllo dough.
While Phyllo dough contains 5 times more Iron, 2.5 times more Manganese, 46.6 times more Selenium, 69 times more Sodium and 1.4 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Phyllo dough have similar amounts of Calcium and Phosphorus per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 8.5 times more Sugars than Phyllo dough.
While Phyllo dough contains 3.3 times more Energy, 40 times more Fat, 36.8 times more Saturated Fat, 3.1 times more Omega 3, 17.9 times more Omega 6, 2.5 times more Carbohydrate and 3.4 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Phyllo dough have similar amounts of Fiber per 14 oz.
Both Baked Whole White Potatoes as well as Phyllo dough have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.