Lets compare vitamin content per 1 pound of Baked White Potatoes vs Rye Reduced-calorie Bread:
Baked Whole White Potatoes have 1.3 times more Vitamin B5, 2.7 times more Vitamin B6, 31.5 times more Vitamin C and 4.5 times more Vitamin K than Rye Reduced-calorie Bread.
While Rye Reduced-calorie Bread contains 7.6 times more Vitamin B1, 5.6 times more Vitamin B2, 1.7 times more Vitamin B3, 1.5 times more Vitamin B9, more Vitamin B12 and 7 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Rye Reduced-calorie Bread have insufficient amounts of Vitamin A and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked White Potatoes vs Rye Reduced-calorie Bread:
Baked Whole White Potatoes have 1.2 times more Magnesium, 5.6 times more Potassium and 1.6 times more Water than Rye Reduced-calorie Bread.
While Rye Reduced-calorie Bread contains 7.6 times more Calcium, 4.8 times more Iron, 2.4 times more Manganese, 55.8 times more Selenium, 73.3 times more Sodium and 1.9 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Rye Reduced-calorie Bread have similar amounts of Copper and Phosphorus per 1 lb.
Comparison of macro-nutrients per 1 pound:
Rye Reduced-calorie Bread contains 2.2 times more Energy, 19.3 times more Fat, 9.2 times more Saturated Fat, 2.7 times more Omega 3, 14.5 times more Omega 6, 1.9 times more Carbohydrate, 1.5 times more Sugars, 5.7 times more Fiber and 4.3 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Rye Reduced-calorie Bread have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.