Lets compare vitamin content per 5 ounces of Cornmeal, white, self-rising, bolted, with wheat flour added, enriched vs Baked Red Potatoes:
Cornmeal, white, self-rising, bolted, with wheat flour added, enriched has 9.9 times more Vitamin B1, 8.7 times more Vitamin B2, 3.3 times more Vitamin B3, 1.8 times more Vitamin B6 and 9.8 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin C than Cornmeal, white, self-rising, bolted, with wheat flour added, enriched.
Both Cornmeal, white, self-rising, bolted, with wheat flour added, enriched and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 5 oz.
Both Cornmeal, white, self-rising, bolted, with wheat flour added, enriched as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cornmeal, white, self-rising, bolted, with wheat flour added, enriched vs Baked Red Potatoes:
Cornmeal, white, self-rising, bolted, with wheat flour added, enriched has 33.2 times more Calcium, 7.1 times more Iron, 1.9 times more Magnesium, 9 times more Phosphorus, 109.9 times more Sodium and 3.5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Copper, 2.6 times more Potassium and 7.4 times more Water than Cornmeal, white, self-rising, bolted, with wheat flour added, enriched.
Comparison of macro-nutrients per 5 ounces:
Cornmeal, white, self-rising, bolted, with wheat flour added, enriched has 4 times more Energy, 19 times more Fat, 10 times more Saturated Fat, 2.6 times more Omega 3, 25.7 times more Omega 6, 3.7 times more Carbohydrate, 3.5 times more Fiber and 3.7 times more Protein than Baked Whole Red Potatoes.
Both Cornmeal, white, self-rising, bolted, with wheat flour added, enriched as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.