Lets compare vitamin content per 1 kilogram of Bread, white, commercially prepared, low sodium, no salt vs Baked Red Potatoes:
Bread, white, commercially prepared, low sodium, no salt has 6.6 times more Vitamin B1, 6.8 times more Vitamin B2, 2.5 times more Vitamin B3, 4.1 times more Vitamin B9, more Vitamin B12 and 2.8 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Vitamin B6 and more Vitamin C than Bread, white, commercially prepared, low sodium, no salt.
Both Bread, white, commercially prepared, low sodium, no salt and Baked Whole Red Potatoes have similar amounts of Vitamin B5 and Vitamin K per 1 kg.
Both Bread, white, commercially prepared, low sodium, no salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Bread, white, commercially prepared, low sodium, no salt vs Baked Red Potatoes:
Bread, white, commercially prepared, low sodium, no salt has 12 times more Calcium, 4.3 times more Iron, 2.2 times more Manganese, 1.3 times more Phosphorus, 24.8 times more Sodium and 1.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Copper, 4.6 times more Potassium and 2.1 times more Water than Bread, white, commercially prepared, low sodium, no salt.
Both Bread, white, commercially prepared, low sodium, no salt and Baked Whole Red Potatoes have similar amounts of Magnesium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Bread, white, commercially prepared, low sodium, no salt has 3.1 times more Energy, 24 times more Fat, 20.3 times more Saturated Fat, 2.3 times more Omega 3, 14.5 times more Omega 6, 2.5 times more Carbohydrate, 3 times more Sugars, 1.3 times more Fiber and 3.6 times more Protein than Baked Whole Red Potatoes.
Both Bread, white, commercially prepared, low sodium, no salt as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.