Lets compare vitamin content per 5 ounces of Wheat flour, white, all-purpose, enriched, calcium-fortified vs Baked Red Potatoes:
Wheat flour, white, all-purpose, enriched, calcium-fortified has 10.9 times more Vitamin B1, 9.9 times more Vitamin B2, 3.7 times more Vitamin B3, 1.3 times more Vitamin B5 and 6.8 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.8 times more Vitamin B6 and more Vitamin C than Wheat flour, white, all-purpose, enriched, calcium-fortified.
Both Wheat flour, white, all-purpose, enriched, calcium-fortified as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Wheat flour, white, all-purpose, enriched, calcium-fortified vs Baked Red Potatoes:
Wheat flour, white, all-purpose, enriched, calcium-fortified has 28 times more Calcium, 6.6 times more Iron, 3.9 times more Manganese, 1.5 times more Phosphorus and 1.8 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Magnesium, 5.1 times more Potassium and 6.4 times more Water than Wheat flour, white, all-purpose, enriched, calcium-fortified.
Both Wheat flour, white, all-purpose, enriched, calcium-fortified and Baked Whole Red Potatoes have similar amounts of Copper per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Wheat flour, white, all-purpose, enriched, calcium-fortified has 4.2 times more Energy, 6.5 times more Fat, 1.5 times more Omega 3, 8 times more Omega 6, 3.9 times more Carbohydrate, 1.5 times more Fiber and 4.5 times more Protein than Baked Whole Red Potatoes.
Both Wheat flour, white, all-purpose, enriched, calcium-fortified as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.