Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Whole Blue Corn Flour:
Whole-grain Blue Corn Flour contains 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 Baked Red Potatoes vs Whole Blue Corn Flour:
Baked Whole Red Potatoes have 1.4 times more Potassium and 7.1 times more Water than Whole-grain Blue Corn Flour.
While Whole-grain Blue Corn Flour contains 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.
Both Baked Whole Red Potatoes and Whole-grain Blue Corn Flour have similar amounts of Copper per 14 oz.
Both Baked Whole Red Potatoes as well as Whole-grain Blue Corn Flour have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Whole-grain Blue Corn Flour contains 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 Baked Whole Red Potatoes as well as Whole-grain Blue Corn Flour have insufficient amounts of Glucose and Sucrose in 14 oz.