Lets compare vitamin content per 5 ounces of Incaparina, dry mix (corn and soy flours), unprepared vs Baked Red Potatoes:
Incaparina, dry mix (corn and soy flours), unprepared have 1770 times more Vitamin A, 26.8 times more Vitamin B1, 12.2 times more Vitamin B2, 16.9 times more Vitamin B3, 3.2 times more Vitamin B5, 3.3 times more Vitamin B6, more Vitamin B12 and 4.5 times more Vitamin E than Baked Whole Red Potatoes.
Comparing minerals per 5 ounces for Incaparina, dry mix (corn and soy flours), unprepared vs Baked Red Potatoes:
Incaparina, dry mix (corn and soy flours), unprepared have 66.7 times more Calcium, 3.5 times more Copper, 31.4 times more Iron, 7.9 times more Magnesium, 9.2 times more Manganese, 7.4 times more Phosphorus, 1.9 times more Potassium and 57.5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 10.3 times more Water than Incaparina, dry mix (corn and soy flours), unprepared.
Comparison of macro-nutrients per 5 ounces:
Incaparina, dry mix (corn and soy flours), unprepared have 4.4 times more Energy, 37.2 times more Fat, 3.1 times more Carbohydrate, 5.5 times more Fiber and 9.5 times more Protein than Baked Whole Red Potatoes.
Both Incaparina, dry mix (corn and soy flours), unprepared as well as Baked Whole Red Potatoes have insufficient amounts of Glucose and Sucrose in 5 oz.