Lets compare vitamin content per 7 ounces of Tortillas, ready-to-bake or -fry, corn vs Baked White Potatoes:
Tortillas, ready-to-bake or -fry, corn have 2 times more Vitamin B1, 1.5 times more Vitamin B2 and 7 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.5 times more Vitamin B5, 7.6 times more Vitamin B9, more Vitamin C and more Vitamin K than Tortillas, ready-to-bake or -fry, corn.
Both Tortillas, ready-to-bake or -fry, corn and Baked Whole White Potatoes have similar amounts of Vitamin B3 and Vitamin B6 per 7 oz.
Both Tortillas, ready-to-bake or -fry, corn 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 Tortillas, ready-to-bake or -fry, corn vs Baked White Potatoes:
Tortillas, ready-to-bake or -fry, corn have 8.1 times more Calcium, 1.2 times more Copper, 1.9 times more Iron, 2.7 times more Magnesium, 1.7 times more Manganese, 4.2 times more Phosphorus, 12.2 times more Selenium, 6.4 times more Sodium and 3.7 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.9 times more Potassium and 1.6 times more Water than Tortillas, ready-to-bake or -fry, corn.
Comparison of macro-nutrients per 7 ounces:
Tortillas, ready-to-bake or -fry, corn have 2.4 times more Energy, 19 times more Fat, 11.3 times more Saturated Fat, 2.3 times more Omega 3, 28.3 times more Omega 6, 2.1 times more Carbohydrate, 3 times more Fiber and 2.7 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.7 times more Sugars than Tortillas, ready-to-bake or -fry, corn.
Both Tortillas, ready-to-bake or -fry, corn as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.