Lets compare vitamin content per 5 ounces of Long Rice Chinese Noodles vs Baked Red Potatoes:
Long Rice Chinese Noodles, dehydrated have 2.1 times more Vitamin B1 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin B2, 8 times more Vitamin B3, 3.4 times more Vitamin B5, 4.2 times more Vitamin B6, 13.5 times more Vitamin B9, more Vitamin C and more Vitamin K than Long Rice Chinese Noodles, dehydrated.
Both Long Rice Chinese Noodles, dehydrated as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Long Rice Chinese Noodles vs Baked Red Potatoes:
Long Rice Chinese Noodles, dehydrated have 2.8 times more Calcium and 3.1 times more Iron than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Copper, 9.3 times more Magnesium, 1.7 times more Manganese, 2.3 times more Phosphorus, 54.5 times more Potassium and 5.7 times more Water than Long Rice Chinese Noodles, dehydrated.
Both Long Rice Chinese Noodles, dehydrated and Baked Whole Red Potatoes have similar amounts of Zinc per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Long Rice Chinese Noodles, dehydrated have 4 times more Energy and 4.4 times more Carbohydrate than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Sugars, 3.6 times more Fiber and 14.4 times more Protein than Long Rice Chinese Noodles, dehydrated.
Both Long Rice Chinese Noodles, dehydrated as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.