Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Dry Rice Noodles:
Baked Whole White Potatoes have 1.5 times more Vitamin B1, 2.5 times more Vitamin B2, 6.9 times more Vitamin B3, 7.5 times more Vitamin B5, 14.1 times more Vitamin B6, 12.7 times more Vitamin B9, more Vitamin C and more Vitamin K than Dry Rice Noodles.
Both Baked Whole White Potatoes as well as Dry Rice Noodles have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Baked White Potatoes vs Dry Rice Noodles:
Baked Whole White Potatoes have 1.6 times more Copper, 2.3 times more Magnesium, 18.1 times more Potassium and 6.3 times more Water than Dry Rice Noodles.
While Dry Rice Noodles contain 1.8 times more Calcium, 2.6 times more Manganese, 2 times more Phosphorus, 30.2 times more Selenium, 26 times more Sodium and 2.1 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Dry Rice Noodles have similar amounts of Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Whole White Potatoes have 12.8 times more Sugars and 1.3 times more Fiber than Dry Rice Noodles.
While Dry Rice Noodles contain 4 times more Energy, 1.7 times more Omega 3, 3.8 times more Carbohydrate and 2.8 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Dry Rice Noodles have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.