Lets compare vitamin content per 14 ounces of Barley flour vs Baked Red Potatoes:
Barley flour or meal has 5.1 times more Vitamin B1, 2.3 times more Vitamin B2, 3.9 times more Vitamin B3, 1.9 times more Vitamin B6 and 7.1 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Vitamin B5, 3.4 times more Vitamin B9, more Vitamin C and 1.3 times more Vitamin K than Barley flour or meal.
Both Barley flour or meal as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Barley flour vs Baked Red Potatoes:
Barley flour or meal has 3.6 times more Calcium, 2 times more Copper, 3.8 times more Iron, 3.4 times more Magnesium, 6 times more Manganese, 4.1 times more Phosphorus and 5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Potassium and 6.3 times more Water than Barley flour or meal.
Comparison of macro-nutrients per 14 ounces:
Barley flour or meal has 4 times more Energy, 10.7 times more Fat, 8.4 times more Saturated Fat, 5.1 times more Omega 3, 14.2 times more Omega 6, 3.8 times more Carbohydrate, 5.6 times more Fiber and 4.6 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Sugars than Barley flour or meal.
Both Barley flour or meal as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.