Lets compare vitamin content per 100 grams of Whole Wheat Flour vs Baked White Potatoes:
Whole-grain Wheat Flour has 10.5 times more Vitamin B1, 3.8 times more Vitamin B2, 3.2 times more Vitamin B3, 1.6 times more Vitamin B5, 1.9 times more Vitamin B6 and 17.8 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin C and 1.4 times more Vitamin K than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour and Baked Whole White Potatoes have similar amounts of Vitamin B9 per 100 g.
Both Whole-grain Wheat Flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Whole Wheat Flour vs Baked White Potatoes:
Whole-grain Wheat Flour has 3.4 times more Calcium, 3.2 times more Copper, 5.6 times more Iron, 5.1 times more Magnesium, 21.5 times more Manganese, 4.8 times more Phosphorus, 123.6 times more Selenium and 7.4 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Potassium and 7 times more Water than Whole-grain Wheat Flour.
Comparison of macro-nutrients per 100 grams:
Whole-grain Wheat Flour has 3.7 times more Energy, 16.7 times more Fat, 10.8 times more Saturated Fat, 4.9 times more Omega 3, 22.3 times more Omega 6, 3.4 times more Carbohydrate, 5.1 times more Fiber and 6.3 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.7 times more Sugars than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.