Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Enriched White Wheat Flour for Cake:
Baked Whole White Potatoes have 6.4 times more Vitamin B6, more Vitamin C and 9 times more Vitamin K than Enriched Cake White Wheat Flour.
While Enriched Cake White Wheat Flour contains 18.6 times more Vitamin B1, 10 times more Vitamin B2, 4.4 times more Vitamin B3 and 4.9 times more Vitamin B9 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Enriched Cake White Wheat Flour have similar amounts of Vitamin B5 per 5 oz.
Both Baked Whole White Potatoes as well as Enriched Cake White Wheat Flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Enriched White Wheat Flour for Cake:
Baked Whole White Potatoes have 1.7 times more Magnesium, 5.2 times more Potassium and 6 times more Water than Enriched Cake White Wheat Flour.
While Enriched Cake White Wheat Flour contains 1.4 times more Calcium, 11.4 times more Iron, 3.4 times more Manganese, 9.8 times more Selenium and 1.8 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Enriched Cake White Wheat Flour have similar amounts of Copper and Phosphorus per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 4.9 times more Sugars and 1.2 times more Fiber than Enriched Cake White Wheat Flour.
While Enriched Cake White Wheat Flour contains 3.9 times more Energy, 1.5 times more Omega 3, 7.3 times more Omega 6, 3.7 times more Carbohydrate and 3.9 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Enriched Cake White Wheat Flour have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.