Lets compare vitamin content per 5 ounces of English muffins, plain, unenriched, with calcium propionate (includes sourdough) vs Baked Red Potatoes:
English muffins, plain, unenriched, with calcium propionate (includes sourdough) have 2.5 times more Vitamin B1, 3.1 times more Vitamin B2, 1.3 times more Vitamin B5, 1.4 times more Vitamin B9 and more Vitamin B12 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.9 times more Vitamin B6 and more Vitamin C than English muffins, plain, unenriched, with calcium propionate (includes sourdough).
Both English muffins, plain, unenriched, with calcium propionate (includes sourdough) and Baked Whole Red Potatoes have similar amounts of Vitamin B3 per 5 oz.
Both English muffins, plain, unenriched, with calcium propionate (includes sourdough) as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A in 5 oz.
Comparing minerals per 5 ounces for English muffins, plain, unenriched, with calcium propionate (includes sourdough) vs Baked Red Potatoes:
English muffins, plain, unenriched, with calcium propionate (includes sourdough) have 19.3 times more Calcium, 1.3 times more Iron, 2.1 times more Manganese, 1.8 times more Phosphorus, 38.7 times more Sodium and 1.8 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Copper, 1.3 times more Magnesium, 4.2 times more Potassium and 1.8 times more Water than English muffins, plain, unenriched, with calcium propionate (includes sourdough).
Comparison of macro-nutrients per 5 ounces:
English muffins, plain, unenriched, with calcium propionate (includes sourdough) have 2.7 times more Energy, 12 times more Fat, 5 times more Omega 3, 16.6 times more Omega 6, 2.3 times more Carbohydrate, 1.5 times more Fiber and 3.3 times more Protein than Baked Whole Red Potatoes.
Both English muffins, plain, unenriched, with calcium propionate (includes sourdough) as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.