Lets compare vitamin content per 7 ounces of Toasted Multi-grain Bread vs Baked White Potatoes:
Toasted Multi-grain Bread with Whole-grain has 5.1 times more Vitamin B1, 3.3 times more Vitamin B2, 2.9 times more Vitamin B3, 1.4 times more Vitamin B6, 1.8 times more Vitamin B9 and 10 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 126 times more Vitamin C and 1.8 times more Vitamin K than Toasted Multi-grain Bread with Whole-grain.
Both Toasted Multi-grain Bread with Whole-grain and Baked Whole White Potatoes have similar amounts of Vitamin B5 per 7 oz.
Both Toasted Multi-grain Bread with Whole-grain as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Toasted Multi-grain Bread vs Baked White Potatoes:
Toasted Multi-grain Bread with Whole-grain has 11.1 times more Calcium, 2.4 times more Copper, 4.3 times more Iron, 3.1 times more Magnesium, 11.6 times more Manganese, 3.3 times more Phosphorus, 71.6 times more Selenium, 59.1 times more Sodium and 5.3 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Potassium and 2.4 times more Water than Toasted Multi-grain Bread with Whole-grain.
Comparison of macro-nutrients per 7 ounces:
Toasted Multi-grain Bread with Whole-grain has 3.1 times more Energy, 30.7 times more Fat, 23.7 times more Saturated Fat, 14.9 times more Omega 3, 37 times more Omega 6, 2.2 times more Carbohydrate, 4.5 times more Sugars, 7.4 times more Fructose, 3.9 times more Fiber and 6.9 times more Protein than Baked Whole White Potatoes.
Both Toasted Multi-grain Bread with Whole-grain as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.