Lets compare vitamin content per 14 ounces of Enriched Unbleached 10% Protein White (industrial) Wheat Flour vs Baked White Potatoes:
Enriched Unbleached 10% Protein White (industrial) Wheat Flour has 15.3 times more Vitamin B1, 10.3 times more Vitamin B2, 3.9 times more Vitamin B3, 4.5 times more Vitamin B9 and 9.5 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Vitamin B5, 5.7 times more Vitamin B6, more Vitamin C and 9 times more Vitamin K than Enriched Unbleached 10% Protein White (industrial) Wheat Flour.
Both Enriched Unbleached 10% Protein White (industrial) Wheat Flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Enriched Unbleached 10% Protein White (industrial) Wheat Flour vs Baked White Potatoes:
Enriched Unbleached 10% Protein White (industrial) Wheat Flour has 2 times more Calcium, 1.5 times more Copper, 7.9 times more Iron, 4.3 times more Manganese, 1.4 times more Phosphorus, 29.2 times more Selenium and 2.9 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.7 times more Potassium and 6.3 times more Water than Enriched Unbleached 10% Protein White (industrial) Wheat Flour.
Both Enriched Unbleached 10% Protein White (industrial) Wheat Flour and Baked Whole White Potatoes have similar amounts of Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Enriched Unbleached 10% Protein White (industrial) Wheat Flour has 4 times more Energy, 9.9 times more Fat, 16.9 times more Omega 6, 3.6 times more Carbohydrate and 4.6 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.1 times more Sugars than Enriched Unbleached 10% Protein White (industrial) Wheat Flour.
Both Enriched Unbleached 10% Protein White (industrial) Wheat Flour and Baked Whole White Potatoes have similar amounts of Omega 3 and Fiber per 14 oz.
Both Enriched Unbleached 10% Protein White (industrial) Wheat Flour as well as Baked Whole White Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 14 oz.