Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, dry:
Baked Whole Red Potatoes have 2.4 times more Vitamin B6, more Vitamin C and more Vitamin K than Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, dry.
While Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, dry contain 10.6 times more Vitamin B1, 8.3 times more Vitamin B2, 5.3 times more Vitamin B3, 1.8 times more Vitamin B5 and 4.6 times more Vitamin E than Baked Whole Red Potatoes.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, dry:
Baked Whole Red Potatoes have 3.4 times more Potassium and 6.6 times more Water than Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, dry.
While Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, dry contain 98 times more Calcium, 45.7 times more Iron, 1.6 times more Magnesium, 7.9 times more Manganese, 5.5 times more Phosphorus, 27.3 times more Sodium and 3.4 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, dry have similar amounts of Copper per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 3 times more Sugars than Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, dry.
While Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, dry contain 4.1 times more Energy, 9.4 times more Fat, 2.5 times more Omega 3, 12.1 times more Omega 6, 3.7 times more Carbohydrate, 2.4 times more Fiber and 5 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Cereals, CREAM OF WHEAT, 2 1/2 minute cook time, dry have insufficient amounts of Fructose, Glucose and Sucrose in 5 oz.