Lets compare vitamin content per 100 grams of Partially Defatted Cottonseed Flour vs Baked Red Potatoes:
Partially Defatted Glandless Cottonseed Flour have 22 times more Vitamin A, 29.2 times more Vitamin B1, 8 times more Vitamin B2, 2.5 times more Vitamin B3, 1.3 times more Vitamin B5, 3.6 times more Vitamin B6 and 8.5 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.3 times more Vitamin C than Partially Defatted Glandless Cottonseed Flour.
Both Partially Defatted Glandless Cottonseed Flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Partially Defatted Cottonseed Flour vs Baked Red Potatoes:
Partially Defatted Glandless Cottonseed Flour have 53.1 times more Calcium, 6.8 times more Copper, 18.1 times more Iron, 25.8 times more Magnesium, 12.4 times more Manganese, 22.2 times more Phosphorus, 3.3 times more Potassium, 2.9 times more Sodium and 29.2 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 12.2 times more Water than Partially Defatted Glandless Cottonseed Flour.
Comparison of macro-nutrients per 100 grams:
Partially Defatted Glandless Cottonseed Flour have 4.1 times more Energy, 41.3 times more Fat, 39.7 times more Saturated Fat, 59.7 times more Omega 6, 2.1 times more Carbohydrate, 1.7 times more Fiber and 17.8 times more Protein than Baked Whole Red Potatoes.
Both Partially Defatted Glandless Cottonseed Flour as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.