Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Whole Sorghum Flour:
Baked Whole Red Potatoes have 15.8 times more Vitamin C than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 4.6 times more Vitamin B1, 2.8 times more Vitamin B3, 1.6 times more Vitamin B5, 1.5 times more Vitamin B6, 6.3 times more Vitamin E and 2.3 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Whole-grain Sorghum Flour have similar amounts of Vitamin B2 and Vitamin B9 per 100 g.
Both Baked Whole Red Potatoes as well as Whole-grain Sorghum Flour have insufficient amounts of Vitamin A in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Whole Sorghum Flour:
Baked Whole Red Potatoes have 1.7 times more Potassium and 7.5 times more Water than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 1.3 times more Calcium, 1.5 times more Copper, 4.5 times more Iron, 4.4 times more Magnesium, 7.3 times more Manganese, 3.9 times more Phosphorus and 4.1 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Whole-grain Sorghum Flour contains 4.1 times more Energy, 22.3 times more Fat, 13.2 times more Saturated Fat, 4.1 times more Omega 3, 27.3 times more Omega 6, 3.9 times more Carbohydrate, 1.4 times more Sugars, 3.7 times more Fiber and 3.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Whole-grain Sorghum Flour have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.