Lets compare vitamin content per 1 pound of Tortillas, ready-to-bake or -fry, corn, without added salt vs Baked White Potatoes:
Tortillas, ready-to-bake or -fry, corn, without added salt have 2.3 times more Vitamin B1, 1.7 times more Vitamin B2 and 3 times more Vitamin B9 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2 times more Vitamin B5 and more Vitamin C than Tortillas, ready-to-bake or -fry, corn, without added salt.
Both Tortillas, ready-to-bake or -fry, corn, without added salt and Baked Whole White Potatoes have similar amounts of Vitamin B3 and Vitamin B6 per 1 lb.
Both Tortillas, ready-to-bake or -fry, corn, without added salt as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Tortillas, ready-to-bake or -fry, corn, without added salt vs Baked White Potatoes:
Tortillas, ready-to-bake or -fry, corn, without added salt have 17.5 times more Calcium, 1.2 times more Copper, 2.2 times more Iron, 2.4 times more Magnesium, 2.1 times more Manganese, 4.2 times more Phosphorus and 2.7 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.5 times more Potassium and 1.7 times more Water than Tortillas, ready-to-bake or -fry, corn, without added salt.
Comparison of macro-nutrients per 1 pound:
Tortillas, ready-to-bake or -fry, corn, without added salt have 2.4 times more Energy, 16.7 times more Fat, 8.4 times more Saturated Fat, 2.3 times more Omega 3, 22.2 times more Omega 6, 2.2 times more Carbohydrate, 2.5 times more Fiber and 2.7 times more Protein than Baked Whole White Potatoes.
Both Tortillas, ready-to-bake or -fry, corn, without added salt as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.