Lets compare vitamin content per 1 pound of Baked White Potatoes vs Light Rye Flour:
Baked Whole White Potatoes have 1.9 times more Vitamin B3, 1.7 times more Vitamin B9 and more Vitamin C than Light Rye Flour.
While Light Rye Flour contains 6.9 times more Vitamin B1, 2.1 times more Vitamin B2, 1.7 times more Vitamin B5, 20.8 times more Vitamin E and 2.2 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Light Rye Flour have similar amounts of Vitamin B6 per 1 lb.
Both Baked Whole White Potatoes as well as Light Rye Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked White Potatoes vs Light Rye Flour:
Baked Whole White Potatoes have 2.4 times more Potassium and 6.6 times more Water than Light Rye Flour.
While Light Rye Flour contains 1.3 times more Calcium, 1.7 times more Copper, 1.4 times more Iron, 6.1 times more Manganese, 1.7 times more Phosphorus, 35.2 times more Selenium and 3.8 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Light Rye Flour have similar amounts of Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole White Potatoes have 1.6 times more Sugars than Light Rye Flour.
While Light Rye Flour contains 3.9 times more Energy, 8.9 times more Fat, 5.5 times more Omega 3, 10.2 times more Omega 6, 3.6 times more Carbohydrate, 3.8 times more Fiber and 4.7 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Light Rye Flour have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 lb.