Lets compare vitamin content per 100 grams of Phyllo dough vs Baked White Potatoes:
Phyllo dough has 11.3 times more Vitamin B1, 7.9 times more Vitamin B2, 2.7 times more Vitamin B3 and 2.3 times more Vitamin B9 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Vitamin B5, 7 times more Vitamin B6 and more Vitamin C than Phyllo dough.
Both Phyllo dough and Baked Whole White Potatoes have similar amounts of Vitamin K per 100 g.
Both Phyllo dough as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Phyllo dough vs Baked White Potatoes:
Phyllo dough has 5 times more Iron, 2.5 times more Manganese, 46.6 times more Selenium, 69 times more Sodium and 1.4 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Copper, 1.8 times more Magnesium, 7.4 times more Potassium and 2.3 times more Water than Phyllo dough.
Both Phyllo dough and Baked Whole White Potatoes have similar amounts of Calcium and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Phyllo dough has 3.3 times more Energy, 40 times more Fat, 36.8 times more Saturated Fat, 3.1 times more Omega 3, 17.9 times more Omega 6, 2.5 times more Carbohydrate and 3.4 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 8.5 times more Sugars than Phyllo dough.
Both Phyllo dough and Baked Whole White Potatoes have similar amounts of Fiber per 100 g.
Both Phyllo dough as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.