Lets compare vitamin content per 5 ounces of Buckwheat Flour vs Baked White Potatoes:
Whole-groat Buckwheat Flour has 8.7 times more Vitamin B1, 4.4 times more Vitamin B2, 4 times more Vitamin B3, 2.8 times more Vitamin B6, 1.4 times more Vitamin B9, 8 times more Vitamin E and 2.6 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin C than Whole-groat Buckwheat Flour.
Both Whole-groat Buckwheat Flour and Baked Whole White Potatoes have similar amounts of Vitamin B5 per 5 oz.
Both Whole-groat Buckwheat Flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Buckwheat Flour vs Baked White Potatoes:
Whole-groat Buckwheat Flour has 4.1 times more Calcium, 4.1 times more Copper, 6.3 times more Iron, 9.3 times more Magnesium, 10.7 times more Manganese, 4.5 times more Phosphorus, 11.4 times more Selenium and 8.9 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 6.8 times more Water than Whole-groat Buckwheat Flour.
Both Whole-groat Buckwheat Flour and Baked Whole White Potatoes have similar amounts of Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Whole-groat Buckwheat Flour has 3.6 times more Energy, 20.7 times more Fat, 16.9 times more Saturated Fat, 4.7 times more Omega 3, 17.9 times more Omega 6, 3.3 times more Carbohydrate, 1.7 times more Sugars, 4.8 times more Fiber and 6 times more Protein than Baked Whole White Potatoes.
Both Whole-groat Buckwheat Flour as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.