Lets compare vitamin content per 5 ounces of Tortillas, ready-to-bake or -fry, flour, without added calcium vs Baked White Potatoes:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 11.1 times more Vitamin B1, 6.8 times more Vitamin B2, 2.3 times more Vitamin B3, 1.5 times more Vitamin B5 and 3.2 times more Vitamin B9 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.2 times more Vitamin B6 and more Vitamin C than Tortillas, ready-to-bake or -fry, flour, without added calcium.
Both Tortillas, ready-to-bake or -fry, flour, without added calcium as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Tortillas, ready-to-bake or -fry, flour, without added calcium vs Baked White Potatoes:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 3.9 times more Calcium, 2.1 times more Copper, 5.2 times more Iron, 2.4 times more Manganese, 1.7 times more Phosphorus, 46.8 times more Selenium, 68.3 times more Sodium and 2 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 4.2 times more Potassium and 2.8 times more Water than Tortillas, ready-to-bake or -fry, flour, without added calcium.
Both Tortillas, ready-to-bake or -fry, flour, without added calcium and Baked Whole White Potatoes have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 3.5 times more Energy, 47.3 times more Fat, 43.6 times more Saturated Fat, 3.6 times more Omega 3, 20.6 times more Omega 6, 2.6 times more Carbohydrate, 1.6 times more Fiber and 4.1 times more Protein than Baked Whole White Potatoes.
Both Tortillas, ready-to-bake or -fry, flour, without added calcium as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.