Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Rye Reduced-calorie Bread:
Baked Whole Red Potatoes have 2.8 times more Vitamin B6, 31.5 times more Vitamin C and 4.7 times more Vitamin K than Rye Reduced-calorie Bread.
While Rye Reduced-calorie Bread contains 5.1 times more Vitamin B1, 4.8 times more Vitamin B2, 1.6 times more Vitamin B3, 2.1 times more Vitamin B9, more Vitamin B12 and 3.5 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Rye Reduced-calorie Bread have similar amounts of Vitamin B5 per 1 kg.
Both Baked Whole Red Potatoes as well as Rye Reduced-calorie Bread have insufficient amounts of Vitamin A and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Rye Reduced-calorie Bread:
Baked Whole Red Potatoes have 1.3 times more Copper, 1.3 times more Magnesium, 5.6 times more Potassium and 1.7 times more Water than Rye Reduced-calorie Bread.
While Rye Reduced-calorie Bread contains 8.4 times more Calcium, 4.4 times more Iron, 2.6 times more Manganese, 42.8 times more Sodium and 1.7 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Rye Reduced-calorie Bread have similar amounts of Phosphorus per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Rye Reduced-calorie Bread contains 2.3 times more Energy, 19.3 times more Fat, 9.2 times more Saturated Fat, 2.7 times more Omega 3, 14.5 times more Omega 6, 2.1 times more Carbohydrate, 1.6 times more Sugars, 6.7 times more Fiber and 4 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Rye Reduced-calorie Bread have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.