Lets compare vitamin content per 1 kilogram of Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, cooked with water, stove-top, without salt vs Baked White Potatoes:
Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, cooked with water, stove-top, without salt have 1.9 times more Vitamin B1 and 1.6 times more Vitamin B2 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Vitamin B3, 1.4 times more Vitamin B5, 6.8 times more Vitamin B6, 1.3 times more Vitamin B9, more Vitamin C and more Vitamin K than Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, cooked with water, stove-top, without salt.
Both Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, cooked with water, stove-top, without salt as well as Baked Whole White Potatoes have insufficient amounts of Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, cooked with water, stove-top, without salt vs Baked White Potatoes:
Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, cooked with water, stove-top, without salt have 10.4 times more Calcium, 6.4 times more Iron and 4.9 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.5 times more Copper, 3.9 times more Magnesium, 1.6 times more Phosphorus, 23.7 times more Potassium and 1.6 times more Zinc than Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, cooked with water, stove-top, without salt.
Both Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, cooked with water, stove-top, without salt and Baked Whole White Potatoes have similar amounts of Manganese and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole White Potatoes contain 1.6 times more Energy, 1.8 times more Carbohydrate, 21.9 times more Sugars, 3 times more Fiber and 1.5 times more Protein than Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, cooked with water, stove-top, without salt.
Both Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, cooked with water, stove-top, without salt as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Fructose, Glucose and Sucrose in 1 kg.