Lets compare vitamin content per 100 grams of Wheat flour, white, all-purpose, enriched, bleached vs Baked Red Potatoes:
Wheat flour, white, all-purpose, enriched, bleached has 10.9 times more Vitamin B1, 9.9 times more Vitamin B2, 3.7 times more Vitamin B3, 1.3 times more Vitamin B5 and 6.8 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 4.8 times more Vitamin B6, more Vitamin C and 9.3 times more Vitamin K than Wheat flour, white, all-purpose, enriched, bleached.
Both Wheat flour, white, all-purpose, enriched, bleached as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Wheat flour, white, all-purpose, enriched, bleached vs Baked Red Potatoes:
Wheat flour, white, all-purpose, enriched, bleached has 1.7 times more Calcium, 6.6 times more Iron, 3.9 times more Manganese, 1.5 times more Phosphorus and 1.8 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Magnesium, 5.1 times more Potassium and 6.4 times more Water than Wheat flour, white, all-purpose, enriched, bleached.
Both Wheat flour, white, all-purpose, enriched, bleached and Baked Whole Red Potatoes have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Wheat flour, white, all-purpose, enriched, bleached has 4.2 times more Energy, 6.5 times more Fat, 1.5 times more Omega 3, 8 times more Omega 6, 3.9 times more Carbohydrate, 1.5 times more Fiber and 4.5 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.3 times more Sugars than Wheat flour, white, all-purpose, enriched, bleached.
Both Wheat flour, white, all-purpose, enriched, bleached as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.