Lets compare vitamin content per 14 ounces of Partially Defatted Cottonseed Flour vs Baked White Potatoes:
Partially Defatted Glandless Cottonseed Flour have 22 times more Vitamin A, 43.8 times more Vitamin B1, 9.3 times more Vitamin B2, 2.7 times more Vitamin B3, 3.6 times more Vitamin B6 and 6 times more Vitamin B9 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.3 times more Vitamin C than Partially Defatted Glandless Cottonseed Flour.
Both Partially Defatted Glandless Cottonseed Flour and Baked Whole White Potatoes have similar amounts of Vitamin B5 per 14 oz.
Both Partially Defatted Glandless Cottonseed Flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Partially Defatted Cottonseed Flour vs Baked White Potatoes:
Partially Defatted Glandless Cottonseed Flour have 47.8 times more Calcium, 9.3 times more Copper, 19.8 times more Iron, 26.7 times more Magnesium, 11.3 times more Manganese, 21.3 times more Phosphorus, 3.3 times more Potassium, 11.2 times more Selenium, 5 times more Sodium and 33.4 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 12 times more Water than Partially Defatted Glandless Cottonseed Flour.
Comparison of macro-nutrients per 14 ounces:
Partially Defatted Glandless Cottonseed Flour have 3.9 times more Energy, 41.3 times more Fat, 39.7 times more Saturated Fat, 59.7 times more Omega 6, 1.9 times more Carbohydrate, 1.4 times more Fiber and 19.5 times more Protein than Baked Whole White Potatoes.
Both Partially Defatted Glandless Cottonseed Flour as well as Baked Whole White Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.