Lets compare vitamin content per 14 ounces of Potato Flour vs Baked Red Potatoes:
Potato Flour has 3.2 times more Vitamin B1, 2.2 times more Vitamin B3, 1.4 times more Vitamin B5, 3.6 times more Vitamin B6 and 3.1 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.3 times more Vitamin C and more Vitamin K than Potato Flour.
Both Potato Flour and Baked Whole Red Potatoes have similar amounts of Vitamin B2 and Vitamin B9 per 14 oz.
Both Potato Flour 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 Potato Flour vs Baked Red Potatoes:
Potato Flour has 7.2 times more Calcium, 2 times more Iron, 2.3 times more Magnesium, 1.8 times more Manganese, 2.3 times more Phosphorus, 1.8 times more Potassium, 4.6 times more Sodium and 1.4 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 11.8 times more Water than Potato Flour.
Both Potato Flour and Baked Whole Red Potatoes have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Potato Flour has 4.1 times more Energy, 2.3 times more Omega 3, 4.2 times more Carbohydrate, 2.5 times more Sugars, 3.3 times more Fiber and 3 times more Protein than Baked Whole Red Potatoes.
Both Potato Flour as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.