Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Dry Rice Noodles:
Baked Whole Red Potatoes have 2.3 times more Vitamin B1, 2.9 times more Vitamin B2, 7.2 times more Vitamin B3, 6.7 times more Vitamin B5, 14.1 times more Vitamin B6, 9 times more Vitamin B9, more Vitamin C and more Vitamin K than Dry Rice Noodles.
Both Baked Whole Red Potatoes as well as Dry Rice Noodles have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Dry Rice Noodles:
Baked Whole Red Potatoes have 2.2 times more Copper, 2.3 times more Magnesium, 18.2 times more Potassium and 6.4 times more Water than Dry Rice Noodles.
While Dry Rice Noodles contain 2 times more Calcium, 2.9 times more Manganese, 2.1 times more Phosphorus, 15.2 times more Sodium and 1.9 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Rice Noodles have similar amounts of Iron per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Baked Whole Red Potatoes have 11.9 times more Sugars than Dry Rice Noodles.
While Dry Rice Noodles contain 4.2 times more Energy, 1.7 times more Omega 3, 4.1 times more Carbohydrate and 2.6 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Rice Noodles have similar amounts of Fiber per 1 kg.
Both Baked Whole Red Potatoes as well as Dry Rice Noodles have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.