Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Whole Yellow Corn Flour:
Baked Whole Red Potatoes have more Vitamin C and 9.3 times more Vitamin K than Whole-grain Yellow Corn Flour.
While Whole-grain Yellow Corn Flour contains 11 times more Vitamin A, 3.4 times more Vitamin B1, 1.6 times more Vitamin B2, 1.9 times more Vitamin B5, 1.7 times more Vitamin B6 and 5.3 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Whole-grain Yellow Corn Flour have similar amounts of Vitamin B3 and Vitamin B9 per 7 oz.
Both Baked Whole Red Potatoes as well as Whole-grain Yellow Corn Flour have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Whole Yellow Corn Flour:
Baked Whole Red Potatoes have 1.7 times more Potassium and 7 times more Water than Whole-grain Yellow Corn Flour.
While Whole-grain Yellow Corn Flour contains 1.3 times more Copper, 3.4 times more Iron, 3.3 times more Magnesium, 2.7 times more Manganese, 3.8 times more Phosphorus and 4.3 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Whole-grain Yellow Corn Flour have insufficient amounts of Calcium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole Red Potatoes have 2.2 times more Sugars than Whole-grain Yellow Corn Flour.
While Whole-grain Yellow Corn Flour contains 4.1 times more Energy, 25.7 times more Fat, 13.6 times more Saturated Fat, 3.5 times more Omega 3, 34.8 times more Omega 6, 3.9 times more Carbohydrate, 4.1 times more Fiber and 3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Whole-grain Yellow Corn Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.