Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Whole Soft Wheat Flour:
Baked Whole White Potatoes have 1.4 times more Vitamin B9, more Vitamin C and 1.4 times more Vitamin K than Soft Wheat Whole Grain Flour.
While Soft Wheat Whole Grain Flour contains 6.2 times more Vitamin B1, 4.4 times more Vitamin B2, 3.5 times more Vitamin B3, 2.6 times more Vitamin B5 and 13.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Soft Wheat Whole Grain Flour have similar amounts of Vitamin B6 per 5 oz.
Both Baked Whole White Potatoes as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin A and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Whole Soft Wheat Flour:
Baked Whole White Potatoes have 1.4 times more Potassium and 6.1 times more Water than Soft Wheat Whole Grain Flour.
While Soft Wheat Whole Grain Flour contains 3.3 times more Calcium, 3.7 times more Copper, 5.8 times more Iron, 4.3 times more Magnesium, 18 times more Manganese, 4.3 times more Phosphorus, 25.4 times more Selenium and 8.5 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 1.5 times more Sugars than Soft Wheat Whole Grain Flour.
While Soft Wheat Whole Grain Flour contains 3.6 times more Energy, 13 times more Fat, 10.8 times more Saturated Fat, 3.5 times more Carbohydrate, 6.2 times more Fiber and 4.6 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Soft Wheat Whole Grain Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.