Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Tortillas, ready-to-bake or -fry, flour, without added calcium:
Baked Whole White Potatoes have 4.2 times more Vitamin B6 and more Vitamin C than Tortillas, ready-to-bake or -fry, flour, without added calcium.
While Tortillas, ready-to-bake or -fry, flour, without added calcium contain 11.1 times more Vitamin B1, 6.8 times more Vitamin B2, 2.3 times more Vitamin B3, 1.5 times more Vitamin B5 and 3.2 times more Vitamin B9 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Tortillas, ready-to-bake or -fry, flour, without added calcium have insufficient amounts of Vitamin A and Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Tortillas, ready-to-bake or -fry, flour, without added calcium:
Baked Whole White Potatoes have 4.2 times more Potassium and 2.8 times more Water than Tortillas, ready-to-bake or -fry, flour, without added calcium.
While Tortillas, ready-to-bake or -fry, flour, without added calcium contain 3.9 times more Calcium, 2.1 times more Copper, 5.2 times more Iron, 2.4 times more Manganese, 1.7 times more Phosphorus, 46.8 times more Selenium, 68.3 times more Sodium and 2 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Tortillas, ready-to-bake or -fry, flour, without added calcium have similar amounts of Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Tortillas, ready-to-bake or -fry, flour, without added calcium contain 3.5 times more Energy, 47.3 times more Fat, 43.6 times more Saturated Fat, 3.6 times more Omega 3, 20.6 times more Omega 6, 2.6 times more Carbohydrate, 1.6 times more Fiber and 4.1 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Tortillas, ready-to-bake or -fry, flour, without added calcium have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.