Lets compare vitamin content per 5 ounces of Dry Corn Gluten-free Pasta vs Baked White Potatoes:
Dry Corn Gluten-free Pasta has 9 times more Vitamin A, 4.8 times more Vitamin B1, 2 times more Vitamin B2, 1.6 times more Vitamin B3 and 1.3 times more Vitamin B5 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Vitamin B9 and more Vitamin C than Dry Corn Gluten-free Pasta.
Both Dry Corn Gluten-free Pasta and Baked Whole White Potatoes have similar amounts of Vitamin B6 per 5 oz.
Both Dry Corn Gluten-free Pasta as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Dry Corn Gluten-free Pasta vs Baked White Potatoes:
Dry Corn Gluten-free Pasta has 1.6 times more Copper, 1.5 times more Iron, 4.4 times more Magnesium, 2.6 times more Manganese, 3.4 times more Phosphorus, 15.8 times more Selenium and 5.1 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.5 times more Calcium, 1.9 times more Potassium and 7.5 times more Water than Dry Corn Gluten-free Pasta.
Comparison of macro-nutrients per 5 ounces:
Dry Corn Gluten-free Pasta has 3.9 times more Energy, 13.9 times more Fat, 1.9 times more Omega 3, 18.3 times more Omega 6, 3.8 times more Carbohydrate, 5.2 times more Fiber and 3.6 times more Protein than Baked Whole White Potatoes.
Both Dry Corn Gluten-free Pasta as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.