Lets compare vitamin content per 7 ounces of Linoleic Safflower Oil vs Baked White Potatoes:
Linoleic Salad or Cooking Safflower Oil has 852.5 times more Vitamin E and 2.6 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Linoleic Salad or Cooking Safflower Oil.
Both Linoleic Salad or Cooking Safflower Oil as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 7 oz.
Comparing minerals per 7 ounces for Linoleic Safflower Oil vs Baked White Potatoes:
Baked Whole White Potatoes contain more Calcium, more Copper, more Iron, more Magnesium, more Phosphorus, more Potassium, more Zinc and more Water than Linoleic Salad or Cooking Safflower Oil.
Both Linoleic Salad or Cooking Safflower Oil as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Linoleic Salad or Cooking Safflower Oil has 9.6 times more Energy, 666.7 times more Fat, 155.1 times more Saturated Fat and 1522.9 times more Omega 6 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Carbohydrate, more Sugars, more Fiber and more Protein than Linoleic Salad or Cooking Safflower Oil.
Both Linoleic Salad or Cooking Safflower Oil as well as Baked Whole White Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 7 oz.