Lets compare vitamin content per 7 ounces of Dry Rice Noodles vs Baked White Potatoes:
Baked Whole White Potatoes contain 1.5 times more Vitamin B1, 2.5 times more Vitamin B2, 6.9 times more Vitamin B3, 7.5 times more Vitamin B5, 14.1 times more Vitamin B6, 12.7 times more Vitamin B9, more Vitamin C and more Vitamin K than Dry Rice Noodles.
Both Dry Rice Noodles as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 7 oz.
Comparing minerals per 7 ounces for Dry Rice Noodles vs Baked White Potatoes:
Dry Rice Noodles have 1.8 times more Calcium, 2.6 times more Manganese, 2 times more Phosphorus, 30.2 times more Selenium, 26 times more Sodium and 2.1 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.6 times more Copper, 2.3 times more Magnesium, 18.1 times more Potassium and 6.3 times more Water than Dry Rice Noodles.
Both Dry Rice Noodles and Baked Whole White Potatoes have similar amounts of Iron per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Dry Rice Noodles have 4 times more Energy, 1.7 times more Omega 3, 3.8 times more Carbohydrate and 2.8 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 12.8 times more Sugars and 1.3 times more Fiber than Dry Rice Noodles.
Both Dry Rice Noodles as well as Baked Whole White Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.