Lets compare vitamin content per 100 grams of Baked White Potatoes vs Cereals, CREAM OF WHEAT, regular (10 minute), cooked with water, with salt:
Baked Whole White Potatoes have 1.5 times more Vitamin B2, 2.6 times more Vitamin B3, 5.3 times more Vitamin B5, 14.1 times more Vitamin B6, 2.2 times more Vitamin B9, more Vitamin C and 27 times more Vitamin K than Cereals, CREAM OF WHEAT, regular (10 minute), cooked with water, with salt.
While Cereals, CREAM OF WHEAT, regular (10 minute), cooked with water, with salt contain 1.5 times more Vitamin B1 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Cereals, CREAM OF WHEAT, regular (10 minute), cooked with water, with salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Cereals, CREAM OF WHEAT, regular (10 minute), cooked with water, with salt:
Baked Whole White Potatoes have 3.1 times more Copper, 5.4 times more Magnesium, 189 times more Manganese, 4.7 times more Phosphorus, 32 times more Potassium and 2.7 times more Zinc than Cereals, CREAM OF WHEAT, regular (10 minute), cooked with water, with salt.
While Cereals, CREAM OF WHEAT, regular (10 minute), cooked with water, with salt contain 8.9 times more Calcium, 6.2 times more Iron, 5.6 times more Selenium and 18.4 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Cereals, CREAM OF WHEAT, regular (10 minute), cooked with water, with salt have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.8 times more Energy, 2 times more Carbohydrate, 51 times more Sugars, 4.2 times more Fiber and 1.4 times more Protein than Cereals, CREAM OF WHEAT, regular (10 minute), cooked with water, with salt.
Both Baked Whole White Potatoes as well as Cereals, CREAM OF WHEAT, regular (10 minute), cooked with water, with salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.