Lets compare vitamin content per 100 grams of Baked White Potatoes vs Whole Triticale Flour:
Baked Whole White Potatoes have more Vitamin C than Whole-grain Triticale Flour.
While Whole-grain Triticale Flour contains 7.9 times more Vitamin B1, 3.1 times more Vitamin B2, 1.9 times more Vitamin B3, 5.7 times more Vitamin B5, 1.9 times more Vitamin B6, 1.9 times more Vitamin B9 and 22.5 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Whole-grain Triticale Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Whole Triticale Flour:
Baked Whole White Potatoes have 7.5 times more Water than Whole-grain Triticale Flour.
While Whole-grain Triticale Flour contains 3.5 times more Calcium, 4.4 times more Copper, 4 times more Iron, 5.7 times more Magnesium, 22.1 times more Manganese, 4.3 times more Phosphorus and 7.6 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Whole-grain Triticale Flour have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Whole-grain Triticale Flour contains 3.7 times more Energy, 12.1 times more Fat, 3.5 times more Omega 3, 15.1 times more Omega 6, 3.5 times more Carbohydrate, 7 times more Fiber and 6.3 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Whole-grain Triticale Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.