Lets compare vitamin content per 100 grams of Baked White Potatoes vs Dark Rye Flour:
Baked Whole White Potatoes have more Vitamin C than Dark Rye Flour.
While Dark Rye Flour contains 6.6 times more Vitamin B1, 5.8 times more Vitamin B2, 2.8 times more Vitamin B3, 3.8 times more Vitamin B5, 2.1 times more Vitamin B6, 68.3 times more Vitamin E and 2.2 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Dark Rye Flour have similar amounts of Vitamin B9 per 100 g.
Both Baked Whole White Potatoes as well as Dark Rye Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Dark Rye Flour:
Baked Whole White Potatoes have 7 times more Water than Dark Rye Flour.
While Dark Rye Flour contains 3.7 times more Calcium, 4.4 times more Copper, 7.8 times more Iron, 5.9 times more Magnesium, 32.1 times more Manganese, 6.7 times more Phosphorus, 1.3 times more Potassium, 36 times more Selenium and 14.4 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Dark Rye Flour contains 3.5 times more Energy, 14.8 times more Fat, 9.8 times more Omega 3, 18.3 times more Omega 6, 3.3 times more Carbohydrate, 1.5 times more Sugars, 11.3 times more Fiber and 7.6 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Dark Rye Flour have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.