Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Flaxseed:
Baked Whole Red Potatoes have 21 times more Vitamin C than Flaxseed.
While Flaxseed contains 22.8 times more Vitamin B1, 3.2 times more Vitamin B2, 1.9 times more Vitamin B3, 2.9 times more Vitamin B5, 2.2 times more Vitamin B6, 3.2 times more Vitamin B9, 3.9 times more Vitamin E and 1.5 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Flaxseed have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked Red Potatoes vs Flaxseed:
Baked Whole Red Potatoes have 11 times more Water than Flaxseed.
While Flaxseed contains 28.3 times more Calcium, 7 times more Copper, 8.2 times more Iron, 14 times more Magnesium, 14.3 times more Manganese, 8.9 times more Phosphorus, 1.5 times more Potassium, 2.5 times more Sodium and 10.9 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 1 pound:
Flaxseed contains 6.1 times more Energy, 281.1 times more Fat, 91.6 times more Saturated Fat, 1520.9 times more Omega 3, 120.5 times more Omega 6, 1.5 times more Carbohydrate, 15.2 times more Fiber and 8 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Flaxseed have similar amounts of Sugars per 1 lb.
Both Baked Whole Red Potatoes as well as Flaxseed have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 lb.