Lets compare vitamin content per 7 ounces of Cornmeal vs Baked Red Potatoes:
Whole-grain Yellow Cornmeal has 11 times more Vitamin A, 5.3 times more Vitamin B1, 4 times more Vitamin B2, 2.3 times more Vitamin B3, 1.2 times more Vitamin B5, 1.4 times more Vitamin B6 and 5.3 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin C and 9.3 times more Vitamin K than Whole-grain Yellow Cornmeal.
Both Whole-grain Yellow Cornmeal and Baked Whole Red Potatoes have similar amounts of Vitamin B9 per 7 oz.
Both Whole-grain Yellow Cornmeal as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cornmeal vs Baked Red Potatoes:
Whole-grain Yellow Cornmeal has 4.9 times more Iron, 4.5 times more Magnesium, 2.9 times more Manganese, 3.3 times more Phosphorus, 2.9 times more Sodium and 4.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.9 times more Potassium and 7.5 times more Water than Whole-grain Yellow Cornmeal.
Both Whole-grain Yellow Cornmeal and Baked Whole Red Potatoes have similar amounts of Copper per 7 oz.
Both Whole-grain Yellow Cornmeal as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Whole-grain Yellow Cornmeal has 4.2 times more Energy, 23.9 times more Fat, 12.6 times more Saturated Fat, 3.3 times more Omega 3, 32.4 times more Omega 6, 3.9 times more Carbohydrate, 4.1 times more Fiber and 3.5 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.2 times more Sugars than Whole-grain Yellow Cornmeal.
Both Whole-grain Yellow Cornmeal as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.