Lets compare vitamin content per 100 grams of Light Rye Flour vs Baked Red Potatoes:
Light Rye Flour has 4.6 times more Vitamin B1, 1.8 times more Vitamin B2, 2 times more Vitamin B5, 10.4 times more Vitamin E and 2.1 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2 times more Vitamin B3 and more Vitamin C than Light Rye Flour.
Both Light Rye Flour and Baked Whole Red Potatoes have similar amounts of Vitamin B6 and Vitamin B9 per 100 g.
Both Light Rye Flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Light Rye Flour vs Baked Red Potatoes:
Light Rye Flour has 1.4 times more Calcium, 1.2 times more Copper, 1.3 times more Iron, 6.7 times more Manganese, 1.8 times more Phosphorus and 3.3 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.4 times more Potassium and 6.7 times more Water than Light Rye Flour.
Both Light Rye Flour and Baked Whole Red Potatoes have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Light Rye Flour has 4.1 times more Energy, 8.9 times more Fat, 5.5 times more Omega 3, 10.2 times more Omega 6, 3.9 times more Carbohydrate, 4.4 times more Fiber and 4.3 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Sugars than Light Rye Flour.
Both Light Rye Flour as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.