Lets compare vitamin content per 5 ounces of Enriched White Wheat Flour for Cake vs Baked Red Potatoes:
Enriched Cake White Wheat Flour has 12.4 times more Vitamin B1, 8.6 times more Vitamin B2, 4.3 times more Vitamin B3, 1.3 times more Vitamin B5 and 6.9 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 6.4 times more Vitamin B6, more Vitamin C and 9.3 times more Vitamin K than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat Flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Enriched White Wheat Flour for Cake vs Baked Red Potatoes:
Enriched Cake White Wheat Flour has 1.6 times more Calcium, 10.5 times more Iron, 3.7 times more Manganese and 1.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Copper, 1.8 times more Magnesium, 5.2 times more Potassium and 6.1 times more Water than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat Flour and Baked Whole Red Potatoes have similar amounts of Phosphorus per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Enriched Cake White Wheat Flour has 4.2 times more Energy, 1.5 times more Omega 3, 7.3 times more Omega 6, 4 times more Carbohydrate and 3.6 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.6 times more Sugars than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat Flour and Baked Whole Red Potatoes have similar amounts of Fiber per 5 oz.
Both Enriched Cake White Wheat Flour as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.