Lets compare vitamin content per 100 grams of Whole Soft Wheat Flour vs Baked Red Potatoes:
Soft Wheat Whole Grain Flour has 4.1 times more Vitamin B1, 3.8 times more Vitamin B2, 3.4 times more Vitamin B3, 3 times more Vitamin B5 and 6.6 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin C and 1.5 times more Vitamin K than Soft Wheat Whole Grain Flour.
Both Soft Wheat Whole Grain Flour and Baked Whole Red Potatoes have similar amounts of Vitamin B6 and Vitamin B9 per 100 g.
Both Soft Wheat Whole Grain Flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin D in 100 g.
Comparing minerals per 100 grams for Whole Soft Wheat Flour vs Baked Red Potatoes:
Soft Wheat Whole Grain Flour has 3.7 times more Calcium, 2.7 times more Copper, 5.3 times more Iron, 4.2 times more Magnesium, 19.6 times more Manganese, 4.5 times more Phosphorus and 7.4 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Potassium and 6.2 times more Water than Soft Wheat Whole Grain Flour.
Comparison of macro-nutrients per 100 grams:
Soft Wheat Whole Grain Flour has 3.8 times more Energy, 13 times more Fat, 10.8 times more Saturated Fat, 3.8 times more Carbohydrate, 7.3 times more Fiber and 4.2 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Sugars than Soft Wheat Whole Grain Flour.
Both Soft Wheat Whole Grain Flour as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.