Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Wheat Flour:
Baked Whole Red Potatoes have 1.3 times more Vitamin B2, 1.3 times more Vitamin B3, 4.8 times more Vitamin B6, more Vitamin C and 9.3 times more Vitamin K than Unenriched All-purpose White Wheat Flour.
While Unenriched All-purpose White Wheat Flour contains 1.7 times more Vitamin B1 and 1.3 times more Vitamin B5 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Unenriched All-purpose White Wheat Flour have similar amounts of Vitamin B9 per 5 oz.
Both Baked Whole Red Potatoes as well as Unenriched All-purpose White Wheat Flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Wheat Flour:
Baked Whole Red Potatoes have 1.2 times more Copper, 1.3 times more Magnesium, 5.1 times more Potassium and 6.4 times more Water than Unenriched All-purpose White Wheat Flour.
While Unenriched All-purpose White Wheat Flour contains 1.7 times more Calcium, 1.7 times more Iron, 3.9 times more Manganese, 1.5 times more Phosphorus and 1.8 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 5 ounces:
Baked Whole Red Potatoes have 5.3 times more Sugars than Unenriched All-purpose White Wheat Flour.
While Unenriched All-purpose White Wheat Flour contains 4.2 times more Energy, 6.5 times more Fat, 1.5 times more Omega 3, 8 times more Omega 6, 3.9 times more Carbohydrate, 1.5 times more Fiber and 4.5 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Unenriched All-purpose White Wheat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.