Lets compare vitamin content per 100 grams of Carob flour vs Baked Red Potatoes:
Carob flour has 9.2 times more Vitamin B2, 1.7 times more Vitamin B6 and 7.9 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Vitamin B1, 7.3 times more Vitamin B5, 63 times more Vitamin C and more Vitamin K than Carob flour.
Both Carob flour and Baked Whole Red Potatoes have similar amounts of Vitamin B3 and Vitamin B9 per 100 g.
Both Carob flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carob flour vs Baked Red Potatoes:
Carob flour has 38.7 times more Calcium, 3.3 times more Copper, 4.2 times more Iron, 1.9 times more Magnesium, 2.9 times more Manganese, 1.5 times more Potassium, 2.9 times more Sodium and 2.3 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 21.4 times more Water than Carob flour.
Both Carob flour and Baked Whole Red Potatoes have similar amounts of Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Carob flour has 2.6 times more Energy, 4.3 times more Omega 6, 4.5 times more Carbohydrate, 34.3 times more Sugars, 22.1 times more Fiber and 2 times more Protein than Baked Whole Red Potatoes.
Both Carob flour as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 100 g.