Lets compare vitamin content per 5 ounces of Sorghum vs Baked Red Potatoes:
Sorghum Grain has 4.6 times more Vitamin B1, 1.9 times more Vitamin B2, 2.3 times more Vitamin B3, 2.1 times more Vitamin B6 and 6.3 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Vitamin B9 and more Vitamin C than Sorghum Grain.
Both Sorghum Grain and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 5 oz.
Both Sorghum Grain as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Sorghum vs Baked Red Potatoes:
Sorghum Grain has 1.4 times more Calcium, 1.6 times more Copper, 4.8 times more Iron, 5.9 times more Magnesium, 9.3 times more Manganese, 4 times more Phosphorus and 4.2 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Potassium and 6.2 times more Water than Sorghum Grain.
Comparison of macro-nutrients per 5 ounces:
Sorghum Grain has 3.8 times more Energy, 23.1 times more Fat, 15.3 times more Saturated Fat, 4.3 times more Omega 3, 30.5 times more Omega 6, 3.7 times more Carbohydrate, 1.8 times more Sugars, 3.7 times more Fiber and 4.6 times more Protein than Baked Whole Red Potatoes.
Both Sorghum Grain as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.