Lets compare vitamin content per 5 ounces of ANCIENT HARVEST Cooked Gluten-free Pasta vs Baked White Potatoes:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 2.5 times more Vitamin B1, 2.2 times more Vitamin B2 and 5.8 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 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.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for ANCIENT HARVEST Cooked Gluten-free Pasta vs Baked White Potatoes:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 1.5 times more Magnesium, 1.2 times more Phosphorus, 4.4 times more Selenium and 2 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 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.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour and Baked Whole White Potatoes have similar amounts of Iron, Manganese and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 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.
While Baked Whole White Potatoes contain 5.1 times more Sugars than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.