Lets compare vitamin content per 1 pound of Enriched Unbleached 10% Protein White (industrial) Wheat Flour vs Baked Red Potatoes:
Enriched Unbleached 10% Protein White (industrial) Wheat Flour has 10.2 times more Vitamin B1, 8.9 times more Vitamin B2, 3.7 times more Vitamin B3, 6.3 times more Vitamin B9 and 4.8 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Vitamin B5, 5.7 times more Vitamin B6, more Vitamin C and 9.3 times more Vitamin K than Enriched Unbleached 10% Protein White (industrial) Wheat Flour.
Both Enriched Unbleached 10% Protein White (industrial) Wheat Flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Enriched Unbleached 10% Protein White (industrial) Wheat Flour vs Baked Red Potatoes:
Enriched Unbleached 10% Protein White (industrial) Wheat Flour has 2.2 times more Calcium, 7.2 times more Iron, 4.7 times more Manganese, 1.5 times more Phosphorus and 2.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.7 times more Potassium and 6.4 times more Water than Enriched Unbleached 10% Protein White (industrial) Wheat Flour.
Both Enriched Unbleached 10% Protein White (industrial) Wheat Flour and Baked Whole Red Potatoes have similar amounts of Copper and Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Enriched Unbleached 10% Protein White (industrial) Wheat Flour has 4.2 times more Energy, 9.9 times more Fat, 16.9 times more Omega 6, 3.9 times more Carbohydrate, 1.3 times more Fiber and 4.2 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.9 times more Sugars than Enriched Unbleached 10% Protein White (industrial) Wheat Flour.
Both Enriched Unbleached 10% Protein White (industrial) Wheat Flour and Baked Whole Red Potatoes have similar amounts of Omega 3 per 1 lb.
Both Enriched Unbleached 10% Protein White (industrial) Wheat Flour as well as Baked Whole Red Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 1 lb.