Lets compare vitamin content per 1 pound of Baked White Potatoes vs ANCIENT HARVEST Cooked Gluten-free Pasta:
Baked Whole White Potatoes have 3.4 times more Vitamin B3, 1.8 times more Vitamin B5, 4.2 times more Vitamin B6, 4.8 times more Vitamin B9, more Vitamin C and more Vitamin K than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
While ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour contains 2.5 times more Vitamin B1, 2.2 times more Vitamin B2 and 5.8 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Baked White Potatoes vs ANCIENT HARVEST Cooked Gluten-free Pasta:
Baked Whole White Potatoes have 1.4 times more Calcium, 2 times more Copper and 8.6 times more Potassium than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
While ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour contains 1.5 times more Magnesium, 4.4 times more Selenium and 2 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour have similar amounts of Iron, Manganese, Phosphorus and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Baked Whole White Potatoes have 5.1 times more Sugars than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
While ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour contains 1.7 times more Energy, 13.8 times more Fat, 2.1 times more Omega 3, 18.6 times more Omega 6, 1.5 times more Carbohydrate, 1.6 times more Fiber and 1.5 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 lb.