Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Enriched Tortilla Mix White Wheat Flour:
Baked Whole Red Potatoes have 5.3 times more Vitamin B6, more Vitamin C and 2.5 times more Vitamin K than Enriched Tortilla Mix White Wheat Flour.
While Enriched Tortilla Mix White Wheat Flour contains 10.2 times more Vitamin B1, 9.9 times more Vitamin B2, 3.6 times more Vitamin B3, 5 times more Vitamin B9 and 20.5 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Enriched Tortilla Mix White Wheat Flour have similar amounts of Vitamin B5 per 5 oz.
Both Baked Whole Red Potatoes as well as Enriched Tortilla Mix White Wheat Flour have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Enriched Tortilla Mix White Wheat Flour:
Baked Whole Red Potatoes have 1.7 times more Copper, 1.3 times more Magnesium, 5.5 times more Potassium and 7.6 times more Water than Enriched Tortilla Mix White Wheat Flour.
While Enriched Tortilla Mix White Wheat Flour contains 22.8 times more Calcium, 10.1 times more Iron, 3.5 times more Manganese, 2.9 times more Phosphorus, 56.4 times more Sodium and 1.6 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 5 ounces:
Enriched Tortilla Mix White Wheat Flour contains 4.7 times more Energy, 70.9 times more Fat, 102.5 times more Saturated Fat, 8.2 times more Omega 3, 28.6 times more Omega 6, 3.4 times more Carbohydrate and 4.2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Enriched Tortilla Mix White Wheat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.