Lets compare vitamin content per 1 pound of Baked White Potatoes vs Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough):
Baked Whole White Potatoes have 3.1 times more Vitamin B6, 7.4 times more Vitamin C and 1.9 times more Vitamin K than Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough).
While Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) contain 11.3 times more Vitamin B1, 6.5 times more Vitamin B2, 3.3 times more Vitamin B3, 3.1 times more Vitamin B9, more Vitamin B12 and 9 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) have similar amounts of Vitamin B5 per 1 lb.
Both Baked Whole White Potatoes as well as Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) have insufficient amounts of Vitamin A and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked White Potatoes vs Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough):
Baked Whole White Potatoes have 4.2 times more Potassium and 2.3 times more Water than Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough).
While Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) contain 19.7 times more Calcium, 1.3 times more Copper, 7.3 times more Iron, 3.3 times more Manganese, 1.4 times more Phosphorus, 52.6 times more Selenium, 68.1 times more Sodium and 4 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) have similar amounts of Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) contain 2.9 times more Energy, 13.5 times more Fat, 13.3 times more Saturated Fat, 5.9 times more Omega 3, 17 times more Omega 6, 2.5 times more Carbohydrate, 2.3 times more Sugars, 1.3 times more Fiber and 4.9 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Muffins, English, plain, toasted, enriched, with calcium propionate (includes sourdough) have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.