Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Carob flour:
Baked Whole Red Potatoes have 1.4 times more Vitamin B1, 7.3 times more Vitamin B5, 63 times more Vitamin C and more Vitamin K than Carob flour.
While Carob flour contains 9.2 times more Vitamin B2, 1.7 times more Vitamin B6 and 7.9 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Carob flour have similar amounts of Vitamin B3 and Vitamin B9 per 100 g.
Both Baked Whole Red Potatoes as well as Carob flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Carob flour:
Baked Whole Red Potatoes have 21.4 times more Water than Carob flour.
While Carob flour contains 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.
Both Baked Whole Red Potatoes and Carob flour have similar amounts of Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Carob flour contains 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 Baked Whole Red Potatoes as well as Carob flour have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 100 g.