Lets compare vitamin content per 14 ounces of Cooked Corn And Rice Pasta vs Baked White Potatoes:
Cooked Gluten-free Pasta from Corn And Rice Flour has 1.8 times more Vitamin B2 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 6.4 times more Vitamin B3, 2.7 times more Vitamin B5, 5.7 times more Vitamin B6, 9.5 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Baked Whole White Potatoes have similar amounts of Vitamin B1 per 14 oz.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Cooked Corn And Rice Pasta vs Baked White Potatoes:
Cooked Gluten-free Pasta from Corn And Rice Flour has 4.4 times more Selenium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5 times more Calcium, 6.4 times more Copper, 2.9 times more Iron, 2.5 times more Magnesium, 2 times more Manganese, 2.3 times more Phosphorus, 22.7 times more Potassium, 1.3 times more Zinc and 1.3 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
Comparison of macro-nutrients per 14 ounces:
Cooked Gluten-free Pasta from Corn And Rice Flour has 1.9 times more Energy, 6.7 times more Fat, 6.4 times more Omega 6, 1.8 times more Carbohydrate and 1.5 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Sugars and 1.5 times more Fiber than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Baked Whole White Potatoes have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.