Lets compare vitamin content per 5 ounces of Enriched white Wheat flour for bread vs Baked Red Potatoes:
Enriched white Wheat flour for bread has 11.3 times more Vitamin B1, 10.2 times more Vitamin B2, 4.7 times more Vitamin B3, 1.3 times more Vitamin B5, 6.8 times more Vitamin B9 and 5 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.7 times more Vitamin B6, more Vitamin C and 9.3 times more Vitamin K than Enriched white Wheat flour for bread.
Both Enriched white Wheat flour for bread 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 Enriched white Wheat flour for bread vs Baked Red Potatoes:
Enriched white Wheat flour for bread has 1.7 times more Calcium, 6.3 times more Iron, 4.6 times more Manganese, 1.3 times more Phosphorus and 2.1 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.5 times more Potassium and 5.7 times more Water than Enriched white Wheat flour for bread.
Both Enriched white Wheat flour for bread and Baked Whole Red Potatoes have similar amounts of Copper and Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Enriched white Wheat flour for bread has 4.1 times more Energy, 11.1 times more Fat, 2.9 times more Omega 3, 14 times more Omega 6, 3.7 times more Carbohydrate, 1.3 times more Fiber and 5.2 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.6 times more Sugars than Enriched white Wheat flour for bread.
Both Enriched white Wheat flour for bread as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.