Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Enriched Pasta:
Baked Whole Red Potatoes have 1.5 times more Vitamin B6, more Vitamin C and 28 times more Vitamin K than Dry Enriched Pasta.
While Dry Enriched Pasta contains 12.4 times more Vitamin B1, 8 times more Vitamin B2, 4.5 times more Vitamin B3, 1.3 times more Vitamin B5 and 8.8 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dry Enriched Pasta have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Enriched Pasta:
Baked Whole Red Potatoes have 2.4 times more Potassium and 7.7 times more Water than Dry Enriched Pasta.
While Dry Enriched Pasta contains 2.3 times more Calcium, 1.7 times more Copper, 4.7 times more Iron, 1.9 times more Magnesium, 5.3 times more Manganese, 2.6 times more Phosphorus and 3.5 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 14 ounces:
Dry Enriched Pasta contains 4.3 times more Energy, 10.1 times more Fat, 1.6 times more Omega 3, 11 times more Omega 6, 3.8 times more Carbohydrate, 1.9 times more Sugars, 1.8 times more Fiber and 5.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dry Enriched Pasta have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.