Lets compare vitamin content per 100 grams of Pan De Torta Salvadoran Bread vs Baked Red Potatoes:
Pan De Torta Salvadoran Pound Cake Type Bread has 3.6 times more Vitamin B2, 2.9 times more Vitamin B3, 1.6 times more Vitamin B5 and 17.8 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.2 times more Vitamin B6 than Pan De Torta Salvadoran Pound Cake Type Bread.
Both Pan De Torta Salvadoran Pound Cake Type Bread and Baked Whole Red Potatoes have similar amounts of Vitamin B1 per 100 g.
Comparing minerals per 100 grams for Pan De Torta Salvadoran Bread vs Baked Red Potatoes:
Pan De Torta Salvadoran Pound Cake Type Bread has 5.1 times more Calcium, 3.1 times more Iron, 1.5 times more Manganese, 4.2 times more Phosphorus, 32.5 times more Sodium and 1.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.8 times more Copper, 1.5 times more Magnesium, 2.6 times more Potassium and 3.4 times more Water than Pan De Torta Salvadoran Pound Cake Type Bread.
Comparison of macro-nutrients per 100 grams:
Pan De Torta Salvadoran Pound Cake Type Bread has 4.5 times more Energy, 116.3 times more Fat, 76.1 times more Saturated Fat, 80.9 times more Omega 3, 166.5 times more Omega 6, 2.6 times more Carbohydrate, 12.7 times more Sugars and 3.1 times more Protein than Baked Whole Red Potatoes.
Both Pan De Torta Salvadoran Pound Cake Type Bread and Baked Whole Red Potatoes have similar amounts of Fiber per 100 g.
Both Pan De Torta Salvadoran Pound Cake Type Bread as well as Baked Whole Red Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.