Lets compare vitamin content per 14 ounces of Bread, white, commercially prepared, toasted, low sodium no salt vs Baked Red Potatoes:
Bread, white, commercially prepared, toasted, low sodium no salt has 5.8 times more Vitamin B1, 6.7 times more Vitamin B2, 2.5 times more Vitamin B3 and 3.5 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.4 times more Vitamin B6 and more Vitamin C than Bread, white, commercially prepared, toasted, low sodium no salt.
Both Bread, white, commercially prepared, toasted, low sodium no salt and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 14 oz.
Both Bread, white, commercially prepared, toasted, low sodium no salt as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Bread, white, commercially prepared, toasted, low sodium no salt vs Baked Red Potatoes:
Bread, white, commercially prepared, toasted, low sodium no salt has 13.2 times more Calcium, 4.8 times more Iron, 2.4 times more Manganese, 1.4 times more Phosphorus, 31.3 times more Sodium and 1.7 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Copper, 4.2 times more Potassium and 2.5 times more Water than Bread, white, commercially prepared, toasted, low sodium no salt.
Both Bread, white, commercially prepared, toasted, low sodium no salt and Baked Whole Red Potatoes have similar amounts of Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Bread, white, commercially prepared, toasted, low sodium no salt has 3.4 times more Energy, 26.7 times more Fat, 22.3 times more Saturated Fat, 2.6 times more Omega 3, 15.9 times more Omega 6, 2.8 times more Carbohydrate and 3.9 times more Protein than Baked Whole Red Potatoes.
Both Bread, white, commercially prepared, toasted, low sodium no salt as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.