Lets compare vitamin content per 100 grams of Baked White Potatoes vs Incaparina, dry mix (corn and soy flours), unprepared:
Incaparina, dry mix (corn and soy flours), unprepared contain 1770 times more Vitamin A, 40.2 times more Vitamin B1, 14.2 times more Vitamin B2, 17.7 times more Vitamin B3, 2.9 times more Vitamin B5, 3.3 times more Vitamin B6, more Vitamin B12 and 9 times more Vitamin E than Baked Whole White Potatoes.
Comparing minerals per 100 grams for Baked White Potatoes vs Incaparina, dry mix (corn and soy flours), unprepared:
Baked Whole White Potatoes have 10.1 times more Water than Incaparina, dry mix (corn and soy flours), unprepared.
While Incaparina, dry mix (corn and soy flours), unprepared contain 60 times more Calcium, 4.8 times more Copper, 34.4 times more Iron, 8.1 times more Magnesium, 8.5 times more Manganese, 7.1 times more Phosphorus, 1.9 times more Potassium, 29 times more Selenium and 65.7 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Incaparina, dry mix (corn and soy flours), unprepared contain 4.1 times more Energy, 37.2 times more Fat, 2.9 times more Carbohydrate, 4.7 times more Fiber and 10.4 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Incaparina, dry mix (corn and soy flours), unprepared have insufficient amounts of Glucose and Sucrose in 100 g.