Lets compare vitamin content per 5 ounces of High Oleic Safflower Oil vs Baked Red Potatoes:
High Oleic Salad or Cooking Safflower Oil has 426.3 times more Vitamin E and 2.5 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than High Oleic Salad or Cooking Safflower Oil.
Both High Oleic Salad or Cooking Safflower Oil as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for High Oleic Safflower Oil vs Baked Red Potatoes:
Baked Whole Red Potatoes contain more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and more Water than High Oleic Salad or Cooking Safflower Oil.
Both High Oleic Salad or Cooking Safflower Oil as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
High Oleic Salad or Cooking Safflower Oil has 10.2 times more Energy, 666.7 times more Fat, 188.5 times more Saturated Fat, 6.4 times more Omega 3 and 259.7 times more Omega 6 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Carbohydrate, more Sugars, more Fiber and more Protein than High Oleic Salad or Cooking Safflower Oil.
Both High Oleic Salad or Cooking Safflower Oil as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.