Lets compare vitamin content per 7 ounces of Bulgur vs Baked Red Potatoes:
Dry Bulgur has 3.2 times more Vitamin B1, 2.3 times more Vitamin B2, 3.2 times more Vitamin B3, 3 times more Vitamin B5 and 1.6 times more Vitamin B6 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin C and 1.5 times more Vitamin K than Dry Bulgur.
Both Dry Bulgur and Baked Whole Red Potatoes have similar amounts of Vitamin B9 per 7 oz.
Both Dry Bulgur as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 7 oz.
Comparing minerals per 7 ounces for Bulgur vs Baked Red Potatoes:
Dry Bulgur has 3.9 times more Calcium, 1.9 times more Copper, 3.5 times more Iron, 5.9 times more Magnesium, 17.6 times more Manganese, 4.2 times more Phosphorus, 1.4 times more Sodium and 4.8 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Potassium and 8.5 times more Water than Dry Bulgur.
Comparison of macro-nutrients per 7 ounces:
Dry Bulgur has 3.9 times more Energy, 8.9 times more Fat, 1.5 times more Omega 3, 10.6 times more Omega 6, 3.9 times more Carbohydrate, 6.9 times more Fiber and 5.3 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.5 times more Sugars than Dry Bulgur.
Both Dry Bulgur as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.