Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Barley Malt flour:
Baked Whole Red Potatoes have 21 times more Vitamin C and 1.3 times more Vitamin K than Barley malt flour.
While Barley malt flour contains 4.3 times more Vitamin B1, 6.2 times more Vitamin B2, 3.5 times more Vitamin B3, 1.7 times more Vitamin B5, 3.1 times more Vitamin B6, 1.4 times more Vitamin B9 and 7.1 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Barley malt flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Barley Malt flour:
Baked Whole Red Potatoes have 2.4 times more Potassium and 9.3 times more Water than Barley malt flour.
While Barley malt flour contains 4.1 times more Calcium, 1.6 times more Copper, 6.7 times more Iron, 3.5 times more Magnesium, 6.9 times more Manganese, 4.2 times more Phosphorus and 5.2 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 1 pound:
Baked Whole Red Potatoes have 1.8 times more Sugars than Barley malt flour.
While Barley malt flour contains 4.1 times more Energy, 12.3 times more Fat, 9.7 times more Saturated Fat, 6.3 times more Omega 3, 17.5 times more Omega 6, 4 times more Carbohydrate, 3.9 times more Fiber and 4.5 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Barley malt flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.