Lets compare vitamin content per 100 grams of Baked White Potatoes vs Pan De Torta Salvadoran Bread:
Baked Whole White 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 1.5 times more Vitamin B1, 4.2 times more Vitamin B2, 3.1 times more Vitamin B3, 1.4 times more Vitamin B5 and 35.5 times more Vitamin E than Baked Whole White Potatoes.
Comparing minerals per 100 grams for Baked White Potatoes vs Pan De Torta Salvadoran Bread:
Baked Whole White Potatoes have 4.2 times more Copper, 1.4 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 4.6 times more Calcium, 3.4 times more Iron, 1.4 times more Manganese, 4 times more Phosphorus, 27 times more Selenium, 55.7 times more Sodium and 1.8 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.2 times more Fiber than Pan De Torta Salvadoran Pound Cake Type Bread.
While Pan De Torta Salvadoran Pound Cake Type Bread contains 4.2 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, 2.4 times more Carbohydrate, 11.8 times more Sugars and 3.4 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Pan De Torta Salvadoran Pound Cake Type Bread have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.