Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Wheat Flour:
Baked Whole White Potatoes have 1.2 times more Vitamin B3, 4.8 times more Vitamin B6, 1.5 times more Vitamin B9, more Vitamin C and 9 times more Vitamin K than Unenriched All-purpose White Wheat Flour.
While Unenriched All-purpose White Wheat Flour contains 2.5 times more Vitamin B1 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Unenriched All-purpose White Wheat Flour have similar amounts of Vitamin B2 and Vitamin B5 per 14 oz.
Both Baked Whole White Potatoes as well as Unenriched All-purpose 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 White Potatoes vs Wheat Flour:
Baked Whole White Potatoes have 1.2 times more Magnesium, 5.1 times more Potassium and 6.3 times more Water than Unenriched All-purpose White Wheat Flour.
While Unenriched All-purpose White Wheat Flour contains 1.5 times more Calcium, 1.8 times more Iron, 3.6 times more Manganese, 1.4 times more Phosphorus, 67.8 times more Selenium and 2 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Unenriched All-purpose White Wheat Flour have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 5.7 times more Sugars than Unenriched All-purpose White Wheat Flour.
While Unenriched All-purpose White Wheat Flour contains 4 times more Energy, 6.5 times more Fat, 1.5 times more Omega 3, 8 times more Omega 6, 3.6 times more Carbohydrate, 1.3 times more Fiber and 4.9 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Unenriched All-purpose White Wheat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.