Lets compare vitamin content per 14 ounces of Whole Blue Corn Flour vs Baked Red Potatoes:
Whole-grain Blue Corn Flour has 2.2 times more Vitamin B1, 4.6 times more Vitamin B2, 1.6 times more Vitamin B3, 1.6 times more Vitamin B5 and 2.2 times more Vitamin B6 than Baked Whole Red Potatoes.
Comparing minerals per 14 ounces for Whole Blue Corn Flour vs Baked Red Potatoes:
Whole-grain Blue Corn Flour has 2.5 times more Iron, 3.9 times more Magnesium, 3.1 times more Manganese, 3.7 times more Phosphorus and 5.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Potassium and 7.1 times more Water than Whole-grain Blue Corn Flour.
Both Whole-grain Blue Corn Flour and Baked Whole Red Potatoes have similar amounts of Copper per 14 oz.
Both Whole-grain Blue Corn Flour as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Whole-grain Blue Corn Flour has 4.2 times more Energy, 33.9 times more Fat, 3.8 times more Carbohydrate, 4.7 times more Fiber and 3.8 times more Protein than Baked Whole Red Potatoes.
Both Whole-grain Blue Corn Flour as well as Baked Whole Red Potatoes have insufficient amounts of Glucose and Sucrose in 14 oz.