Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Linoleic Safflower Oil:
Baked Whole White Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Linoleic Salad or Cooking Safflower Oil.
While Linoleic Salad or Cooking Safflower Oil contains 852.5 times more Vitamin E and 2.6 times more Vitamin K than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Linoleic Salad or Cooking Safflower Oil have insufficient amounts of Vitamin A and Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Linoleic Safflower Oil:
Baked Whole White Potatoes have more Calcium, more Copper, more Iron, more Magnesium, more Phosphorus, more Potassium, more Zinc and more Water than Linoleic Salad or Cooking Safflower Oil.
Both Baked Whole White Potatoes as well as Linoleic Salad or Cooking Safflower Oil have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have more Carbohydrate, more Sugars, more Fiber and more Protein than Linoleic Salad or Cooking Safflower Oil.
While Linoleic Salad or Cooking Safflower Oil contains 9.6 times more Energy, 666.7 times more Fat, 155.1 times more Saturated Fat and 1522.9 times more Omega 6 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Linoleic Salad or Cooking Safflower Oil have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.