Lets compare vitamin content per 7 ounces of Baked White Potatoes vs Carob flour:
Baked Whole White Potatoes have 8.1 times more Vitamin B5, 1.3 times more Vitamin B9, 63 times more Vitamin C and more Vitamin K than Carob flour.
While Carob flour contains 10.7 times more Vitamin B2, 1.7 times more Vitamin B6 and 15.8 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Carob flour have similar amounts of Vitamin B1 and Vitamin B3 per 7 oz.
Both Baked Whole White Potatoes as well as Carob flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked White Potatoes vs Carob flour:
Baked Whole White Potatoes have 21.1 times more Water than Carob flour.
While Carob flour contains 34.8 times more Calcium, 4.5 times more Copper, 4.6 times more Iron, 2 times more Magnesium, 2.7 times more Manganese, 1.5 times more Potassium, 10.6 times more Selenium, 5 times more Sodium and 2.6 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Carob flour have similar amounts of Phosphorus per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Carob flour contains 2.4 times more Energy, 4.3 times more Omega 6, 4.2 times more Carbohydrate, 32.1 times more Sugars, 19 times more Fiber and 2.2 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Carob flour have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 7 oz.