Lets compare vitamin content per 100 grams of Rye Reduced-calorie Bread vs Baked Red Potatoes:
Rye Reduced-calorie Bread has 5.1 times more Vitamin B1, 4.8 times more Vitamin B2, 1.6 times more Vitamin B3, 2.1 times more Vitamin B9, more Vitamin B12 and 3.5 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.8 times more Vitamin B6, 31.5 times more Vitamin C and 4.7 times more Vitamin K than Rye Reduced-calorie Bread.
Both Rye Reduced-calorie Bread and Baked Whole Red Potatoes have similar amounts of Vitamin B5 per 100 g.
Both Rye Reduced-calorie Bread as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin D in 100 g.
Comparing minerals per 100 grams for Rye Reduced-calorie Bread vs Baked Red Potatoes:
Rye Reduced-calorie Bread has 8.4 times more Calcium, 4.4 times more Iron, 2.6 times more Manganese, 42.8 times more Sodium and 1.7 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Copper, 1.3 times more Magnesium, 5.6 times more Potassium and 1.7 times more Water than Rye Reduced-calorie Bread.
Both Rye Reduced-calorie Bread and Baked Whole Red Potatoes have similar amounts of Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Rye Reduced-calorie Bread has 2.3 times more Energy, 19.3 times more Fat, 9.2 times more Saturated Fat, 2.7 times more Omega 3, 14.5 times more Omega 6, 2.1 times more Carbohydrate, 1.6 times more Sugars, 6.7 times more Fiber and 4 times more Protein than Baked Whole Red Potatoes.
Both Rye Reduced-calorie Bread as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.