Lets compare vitamin content per 100 grams of Barley flour vs Baked White Potatoes:
Barley flour or meal has 7.7 times more Vitamin B1, 2.7 times more Vitamin B2, 4.1 times more Vitamin B3, 1.9 times more Vitamin B6 and 14.3 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.6 times more Vitamin B5, 4.8 times more Vitamin B9 and more Vitamin C than Barley flour or meal.
Both Barley flour or meal and Baked Whole White Potatoes have similar amounts of Vitamin K per 100 g.
Both Barley flour or meal as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Barley flour vs Baked White Potatoes:
Barley flour or meal has 3.2 times more Calcium, 2.7 times more Copper, 4.2 times more Iron, 3.6 times more Magnesium, 5.5 times more Manganese, 3.9 times more Phosphorus, 75.4 times more Selenium and 5.7 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.8 times more Potassium and 6.2 times more Water than Barley flour or meal.
Comparison of macro-nutrients per 100 grams:
Barley flour or meal has 3.8 times more Energy, 10.7 times more Fat, 8.4 times more Saturated Fat, 5.1 times more Omega 3, 14.2 times more Omega 6, 3.5 times more Carbohydrate, 4.8 times more Fiber and 5 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.9 times more Sugars than Barley flour or meal.
Both Barley flour or meal as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.