Lets compare vitamin content per 1 kilogram of Whole Sorghum Flour vs Baked White Potatoes:
Whole-grain Sorghum Flour has 6.9 times more Vitamin B1, 1.4 times more Vitamin B2, 2.9 times more Vitamin B3, 1.4 times more Vitamin B5, 1.5 times more Vitamin B6, 12.5 times more Vitamin E and 2.4 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Vitamin B9 and 15.8 times more Vitamin C than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A in 1 kg.
Comparing minerals per 1 kilogram for Whole Sorghum Flour vs Baked White Potatoes:
Whole-grain Sorghum Flour has 2 times more Copper, 4.9 times more Iron, 4.6 times more Magnesium, 6.7 times more Manganese, 3.7 times more Phosphorus, 24.4 times more Selenium and 4.7 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.7 times more Potassium and 7.4 times more Water than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Baked Whole White Potatoes have similar amounts of Calcium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Whole-grain Sorghum Flour has 3.9 times more Energy, 22.3 times more Fat, 13.2 times more Saturated Fat, 4.1 times more Omega 3, 27.3 times more Omega 6, 3.6 times more Carbohydrate, 1.3 times more Sugars, 3.1 times more Fiber and 4 times more Protein than Baked Whole White Potatoes.
Both Whole-grain Sorghum Flour as well as Baked Whole White Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 1 kg.