Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Toasted French or Vienna Bread:
Baked Whole Red Potatoes have 2.2 times more Vitamin B6, 63 times more Vitamin C and 5.6 times more Vitamin K than Toasted French or Vienna Sourdough Bread.
While Toasted French or Vienna Sourdough Bread contains 5.9 times more Vitamin B1, 7.4 times more Vitamin B2, 3.4 times more Vitamin B3, 1.8 times more Vitamin B5, 5.2 times more Vitamin B9 and 2.4 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Toasted French or Vienna Sourdough Bread have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Toasted French or Vienna Bread:
Baked Whole Red Potatoes have 3.9 times more Potassium and 3.7 times more Water than Toasted French or Vienna Sourdough Bread.
While Toasted French or Vienna Sourdough Bread contains 5.2 times more Calcium, 5.5 times more Iron, 3.3 times more Manganese, 1.8 times more Phosphorus, 60 times more Sodium and 2.6 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Toasted French or Vienna Sourdough Bread have similar amounts of Copper and Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Toasted French or Vienna Sourdough Bread contains 3.7 times more Energy, 14.3 times more Fat, 12.6 times more Saturated Fat, 3.3 times more Omega 3, 15.9 times more Omega 6, 3.2 times more Carbohydrate, 2.5 times more Sugars, 1.7 times more Fiber and 5.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Toasted French or Vienna Sourdough Bread have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.