Lets compare vitamin content per 5 ounces of Tortillas, ready-to-bake or -fry, flour, refrigerated vs Baked White Potatoes:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 10.5 times more Vitamin B1, 6.6 times more Vitamin B2, 2.9 times more Vitamin B3, 1.5 times more Vitamin B5, 2.5 times more Vitamin B9 and 2.7 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.6 times more Vitamin B6 and more Vitamin C than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Tortillas, ready-to-bake or -fry, flour, refrigerated vs Baked White Potatoes:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 14.6 times more Calcium, 5.7 times more Iron, 2.8 times more Manganese, 2.7 times more Phosphorus, 44.6 times more Selenium, 105.1 times more Sodium and 1.5 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.4 times more Potassium and 2.4 times more Water than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated and Baked Whole White Potatoes have similar amounts of Copper and Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 3.3 times more Energy, 53.3 times more Fat, 73.1 times more Saturated Fat, 15.1 times more Omega 3, 42.1 times more Omega 6, 2.3 times more Carbohydrate, 2.4 times more Sugars, 1.7 times more Fiber and 3.9 times more Protein than Baked Whole White Potatoes.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.