Lets compare vitamin content per 1 pound of Muffins, English, whole-wheat vs Baked Red Potatoes:
Muffins, English, whole-wheat have 4.2 times more Vitamin B1, 2.8 times more Vitamin B2, 2.1 times more Vitamin B3, 2 times more Vitamin B5, 1.8 times more Vitamin B9 and 5.1 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Vitamin B6, more Vitamin C and 2.8 times more Vitamin K than Muffins, English, whole-wheat.
Both Muffins, English, whole-wheat as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Muffins, English, whole-wheat vs Baked Red Potatoes:
Muffins, English, whole-wheat have 29.4 times more Calcium, 1.2 times more Copper, 3.5 times more Iron, 2.5 times more Magnesium, 10.3 times more Manganese, 3.9 times more Phosphorus, 30.3 times more Sodium and 4 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.6 times more Potassium and 1.7 times more Water than Muffins, English, whole-wheat.
Comparison of macro-nutrients per 1 pound:
Muffins, English, whole-wheat have 2.3 times more Energy, 14 times more Fat, 8.4 times more Saturated Fat, 3.1 times more Omega 3, 16.1 times more Omega 6, 2.1 times more Carbohydrate, 5.7 times more Sugars, 3.7 times more Fiber and 3.8 times more Protein than Baked Whole Red Potatoes.
Both Muffins, English, whole-wheat as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.