Lets compare vitamin content per 100 grams of Baked White Potatoes vs Whole Blue Corn Flour:
Whole-grain Blue Corn Flour contains 3.3 times more Vitamin B1, 5.3 times more Vitamin B2, 1.7 times more Vitamin B3, 1.4 times more Vitamin B5 and 2.2 times more Vitamin B6 than Baked Whole White Potatoes.
Comparing minerals per 100 grams for Baked White Potatoes vs Whole Blue Corn Flour:
Baked Whole White Potatoes have 2 times more Calcium, 1.4 times more Potassium and 7 times more Water than Whole-grain Blue Corn Flour.
While Whole-grain Blue Corn Flour contains 2.7 times more Iron, 4.1 times more Magnesium, 2.9 times more Manganese, 3.5 times more Phosphorus, 4.4 times more Selenium and 6.4 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Whole-grain Blue Corn Flour have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Whole-grain Blue Corn Flour contains 4 times more Energy, 33.9 times more Fat, 3.5 times more Carbohydrate, 4 times more Fiber and 4.2 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Whole-grain Blue Corn Flour have insufficient amounts of Glucose and Sucrose in 100 g.