Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Cooked 51% Whole Wheat Pasta:
Baked Whole Red Potatoes have 1.5 times more Vitamin B5, 2.2 times more Vitamin B6 and 1.4 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 2.2 times more Vitamin B1, 2.1 times more Vitamin B2 and 1.8 times more Vitamin B3 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have insufficient amounts of Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Cooked 51% Whole Wheat Pasta:
Baked Whole Red Potatoes have 7.1 times more Potassium and 1.3 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 1.3 times more Calcium, 2.4 times more Iron, 1.6 times more Magnesium, 6 times more Manganese, 1.5 times more Phosphorus and 2.8 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have similar amounts of Copper per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole Red Potatoes have 1.7 times more Sugars than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 1.8 times more Energy, 10 times more Fat, 2.6 times more Omega 3, 11.1 times more Omega 6, 1.6 times more Carbohydrate, 2.6 times more Fiber and 2.5 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have insufficient amounts of Fructose, Glucose and Sucrose in 1 kg.