Lets compare vitamin content per 5 ounces of Tahini vs Baked Red Potatoes:
Sesame Butter from Roasted Kernels have 16.9 times more Vitamin B1, 9.5 times more Vitamin B2, 3.4 times more Vitamin B3, 2 times more Vitamin B5, 3.6 times more Vitamin B9 and 3.1 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Vitamin B6, more Vitamin C and more Vitamin K than Sesame Butter from Roasted Kernels.
Both Sesame Butter from Roasted Kernels 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 Tahini vs Baked Red Potatoes:
Sesame Butter from Roasted Kernels have 47.3 times more Calcium, 9.3 times more Copper, 12.8 times more Iron, 3.4 times more Magnesium, 8.4 times more Manganese, 10.2 times more Phosphorus, 9.6 times more Sodium and 11.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Potassium and 25.1 times more Water than Sesame Butter from Roasted Kernels.
Comparison of macro-nutrients per 5 ounces:
Sesame Butter from Roasted Kernels have 6.8 times more Energy, 358.4 times more Fat, 188.2 times more Saturated Fat, 27.1 times more Omega 3, 472.1 times more Omega 6, 5.2 times more Fiber and 7.4 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.9 times more Sugars than Sesame Butter from Roasted Kernels.
Both Sesame Butter from Roasted Kernels and Baked Whole Red Potatoes have similar amounts of Carbohydrate per 5 oz.
Both Sesame Butter from Roasted Kernels as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.