Lets compare vitamin content per 7 ounces of Focaccia, Italian flatbread, plain vs Baked White Potatoes:
Focaccia, Italian flatbread, plain has 9.8 times more Vitamin B1, 7 times more Vitamin B2, 2.4 times more Vitamin B3, 1.7 times more Vitamin B5, 3.6 times more Vitamin B9, 35.5 times more Vitamin E and 2.1 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Vitamin B6 and more Vitamin C than Focaccia, Italian flatbread, plain.
Both Focaccia, Italian flatbread, plain 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 Focaccia, Italian flatbread, plain vs Baked White Potatoes:
Focaccia, Italian flatbread, plain has 3.5 times more Calcium, 4.9 times more Iron, 1.9 times more Manganese, 1.7 times more Phosphorus, 31.8 times more Selenium, 80.1 times more Sodium and 3.8 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.4 times more Copper, 1.4 times more Magnesium, 4.8 times more Potassium and 1.6 times more Water than Focaccia, Italian flatbread, plain.
Comparison of macro-nutrients per 7 ounces:
Focaccia, Italian flatbread, plain has 2.7 times more Energy, 52.6 times more Fat, 21.9 times more Saturated Fat, 4.8 times more Omega 3, 18.8 times more Omega 6, 1.7 times more Carbohydrate and 4.2 times more Protein than Baked Whole White Potatoes.
Both Focaccia, Italian flatbread, plain and Baked Whole White Potatoes have similar amounts of Sugars and Fiber per 7 oz.
Both Focaccia, Italian flatbread, plain as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.