Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Tortillas, ready-to-bake or -fry, whole wheat:
Baked Whole Red Potatoes have more Vitamin C than Tortillas, ready-to-bake or -fry, whole wheat.
While Tortillas, ready-to-bake or -fry, whole wheat contain 11.4 times more Vitamin B1, 5.8 times more Vitamin B2, 3 times more Vitamin B3, 1.5 times more Vitamin B6, 5.1 times more Vitamin B9, 11.3 times more Vitamin E and 1.6 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Tortillas, ready-to-bake or -fry, whole wheat have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Tortillas, ready-to-bake or -fry, whole wheat:
Baked Whole Red Potatoes have 2.1 times more Potassium and 2.5 times more Water than Tortillas, ready-to-bake or -fry, whole wheat.
While Tortillas, ready-to-bake or -fry, whole wheat contain 27.1 times more Calcium, 1.5 times more Copper, 3.8 times more Iron, 3 times more Magnesium, 4.8 times more Phosphorus, 51.4 times more Sodium and 4.8 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 1 pound:
Tortillas, ready-to-bake or -fry, whole wheat contain 3.6 times more Energy, 65.1 times more Fat, 122 times more Saturated Fat, 2.2 times more Omega 3, 19.6 times more Omega 6, 2.3 times more Carbohydrate, 1.7 times more Sugars, 5.4 times more Fiber and 4.2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Tortillas, ready-to-bake or -fry, whole wheat have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.