Lets compare vitamin content per 100 grams of Wheat Flour vs Baked White Potatoes:
Unenriched All-purpose White Wheat Flour has 2.5 times more Vitamin B1 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.8 times more Vitamin B6, 1.5 times more Vitamin B9, more Vitamin C and 9 times more Vitamin K than Unenriched All-purpose White Wheat Flour.
Both Unenriched All-purpose White Wheat Flour and Baked Whole White Potatoes have similar amounts of Vitamin B2, Vitamin B3 and Vitamin B5 per 100 g.
Both Unenriched All-purpose White Wheat Flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Wheat Flour vs Baked White Potatoes:
Unenriched All-purpose White Wheat Flour has 1.5 times more Calcium, 1.8 times more Iron, 3.6 times more Manganese, 1.4 times more Phosphorus, 67.8 times more Selenium and 2 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.1 times more Potassium and 6.3 times more Water than Unenriched All-purpose White Wheat Flour.
Both Unenriched All-purpose White Wheat Flour and Baked Whole White Potatoes have similar amounts of Copper and Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Unenriched All-purpose White Wheat Flour has 4 times more Energy, 6.5 times more Fat, 1.5 times more Omega 3, 8 times more Omega 6, 3.6 times more Carbohydrate, 1.3 times more Fiber and 4.9 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.7 times more Sugars than Unenriched All-purpose White Wheat Flour.
Both Unenriched All-purpose White Wheat Flour as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.