Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Toasted Multi-grain Bread:
Baked Whole Red Potatoes have 126 times more Vitamin C and 1.9 times more Vitamin K than Toasted Multi-grain Bread with Whole-grain.
While Toasted Multi-grain Bread with Whole-grain contains 3.4 times more Vitamin B1, 2.8 times more Vitamin B2, 2.8 times more Vitamin B3, 1.3 times more Vitamin B6, 2.6 times more Vitamin B9 and 5 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Toasted Multi-grain Bread with Whole-grain have similar amounts of Vitamin B5 per 7 oz.
Both Baked Whole Red Potatoes as well as Toasted Multi-grain Bread with Whole-grain have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Toasted Multi-grain Bread:
Baked Whole Red Potatoes have 2.2 times more Potassium and 2.4 times more Water than Toasted Multi-grain Bread with Whole-grain.
While Toasted Multi-grain Bread with Whole-grain contains 12.3 times more Calcium, 1.8 times more Copper, 3.9 times more Iron, 3 times more Magnesium, 12.7 times more Manganese, 3.4 times more Phosphorus, 34.5 times more Sodium and 4.6 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 7 ounces:
Toasted Multi-grain Bread with Whole-grain contains 3.3 times more Energy, 30.7 times more Fat, 23.7 times more Saturated Fat, 14.9 times more Omega 3, 37 times more Omega 6, 2.4 times more Carbohydrate, 4.9 times more Sugars, 6.1 times more Fructose, 4.5 times more Fiber and 6.3 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Toasted Multi-grain Bread with Whole-grain have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.