Lets compare vitamin content per 100 grams of Baked White Potatoes vs Tostada shells, corn:
Baked Whole White Potatoes have 2 times more Vitamin B5 than Tostada shells, corn.
While Tostada shells, corn contain 7.4 times more Vitamin B1, 2.2 times more Vitamin B2 and 1.7 times more Vitamin B6 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Tostada shells, corn have similar amounts of Vitamin B3 per 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Tostada shells, corn:
Baked Whole White Potatoes have 2.3 times more Potassium and 22.7 times more Water than Tostada shells, corn.
While Tostada shells, corn contain 7.6 times more Calcium, 2.4 times more Iron, 2.8 times more Magnesium, 1.9 times more Manganese, 2.7 times more Phosphorus, 4.4 times more Selenium, 93.9 times more Sodium and 3.5 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Tostada shells, corn have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Tostada shells, corn contain 5.2 times more Energy, 155.9 times more Fat, 175.3 times more Saturated Fat, 8.3 times more Omega 3, 163.8 times more Omega 6, 3.1 times more Carbohydrate, 2.8 times more Fiber and 2.9 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Tostada shells, corn have insufficient amounts of Glucose and Sucrose in 100 g.