Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Pan De Torta Salvadoran Bread:
Baked Whole Red Potatoes have 4.2 times more Vitamin B6 than Pan De Torta Salvadoran Pound Cake Type Bread.
While Pan De Torta Salvadoran Pound Cake Type Bread contains 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.
Both Baked Whole Red Potatoes and Pan De Torta Salvadoran Pound Cake Type Bread have similar amounts of Vitamin B1 per 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Pan De Torta Salvadoran Bread:
Baked Whole Red Potatoes have 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.
While Pan De Torta Salvadoran Pound Cake Type Bread contains 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.
Comparison of macro-nutrients per 100 grams:
Pan De Torta Salvadoran Pound Cake Type Bread contains 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 Baked Whole Red Potatoes and Pan De Torta Salvadoran Pound Cake Type Bread have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Pan De Torta Salvadoran Pound Cake Type Bread have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.