Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Toasted Sprouted Wheat Bread:
Baked Whole Red Potatoes have more Vitamin B9, more Vitamin C and 2.3 times more Vitamin K than Toasted Sprouted Wheat Bread.
While Toasted Sprouted Wheat Bread contains 2.8 times more Vitamin B1, 1.7 times more Vitamin B2, 1.6 times more Vitamin B3 and 4.5 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Toasted Sprouted Wheat Bread have similar amounts of Vitamin B6 per 100 g.
Both Baked Whole Red Potatoes as well as Toasted Sprouted Wheat Bread have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Toasted Sprouted Wheat Bread:
Baked Whole Red Potatoes have 2.5 times more Potassium and 1.6 times more Water than Toasted Sprouted Wheat Bread.
While Toasted Sprouted Wheat Bread contains 1.3 times more Copper, 2.9 times more Iron, 2.5 times more Magnesium, 2.7 times more Phosphorus, 42.9 times more Sodium and 3.4 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Toasted Sprouted Wheat Bread have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Toasted Sprouted Wheat Bread contains 2.4 times more Energy, 1.9 times more Carbohydrate, 2 times more Sugars, 3.2 times more Fiber and 6.2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Toasted Sprouted Wheat Bread have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.