Lets compare vitamin content per 100 grams of Baked White Potatoes vs Whole Wheat Flour:
Baked Whole White Potatoes have more Vitamin C and 1.4 times more Vitamin K than Whole-grain Wheat Flour.
While Whole-grain Wheat Flour contains 10.5 times more Vitamin B1, 3.8 times more Vitamin B2, 3.2 times more Vitamin B3, 1.6 times more Vitamin B5, 1.9 times more Vitamin B6 and 17.8 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Whole-grain Wheat Flour have similar amounts of Vitamin B9 per 100 g.
Both Baked Whole White Potatoes as well as Whole-grain Wheat 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 Wheat Flour:
Baked Whole White Potatoes have 1.5 times more Potassium and 7 times more Water than Whole-grain Wheat Flour.
While Whole-grain Wheat Flour contains 3.4 times more Calcium, 3.2 times more Copper, 5.6 times more Iron, 5.1 times more Magnesium, 21.5 times more Manganese, 4.8 times more Phosphorus, 123.6 times more Selenium and 7.4 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 3.7 times more Sugars than Whole-grain Wheat Flour.
While Whole-grain Wheat Flour contains 3.7 times more Energy, 16.7 times more Fat, 10.8 times more Saturated Fat, 4.9 times more Omega 3, 22.3 times more Omega 6, 3.4 times more Carbohydrate, 5.1 times more Fiber and 6.3 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Whole-grain Wheat Flour have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.