Lets compare vitamin content per 100 grams of Baked White Potatoes vs Tortillas, ready-to-bake or -fry, corn, without added salt:
Baked Whole White Potatoes have 2 times more Vitamin B5 and more Vitamin C than Tortillas, ready-to-bake or -fry, corn, without added salt.
While Tortillas, ready-to-bake or -fry, corn, without added salt contain 2.3 times more Vitamin B1, 1.7 times more Vitamin B2 and 3 times more Vitamin B9 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Tortillas, ready-to-bake or -fry, corn, without added salt have similar amounts of Vitamin B3 and Vitamin B6 per 100 g.
Both Baked Whole White Potatoes as well as Tortillas, ready-to-bake or -fry, corn, without added salt have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Tortillas, ready-to-bake or -fry, corn, without added salt:
Baked Whole White Potatoes have 3.5 times more Potassium and 1.7 times more Water than Tortillas, ready-to-bake or -fry, corn, without added salt.
While Tortillas, ready-to-bake or -fry, corn, without added salt contain 17.5 times more Calcium, 2.2 times more Iron, 2.4 times more Magnesium, 2.1 times more Manganese, 4.2 times more Phosphorus and 2.7 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Tortillas, ready-to-bake or -fry, corn, without added salt have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Tortillas, ready-to-bake or -fry, corn, without added salt contain 2.4 times more Energy, 16.7 times more Fat, 8.4 times more Saturated Fat, 2.3 times more Omega 3, 22.2 times more Omega 6, 2.2 times more Carbohydrate, 2.5 times more Fiber and 2.7 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Tortillas, ready-to-bake or -fry, corn, without added salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.