Lets compare vitamin content per 7 ounces of Baked White Potatoes vs 51% Whole Wheat Pasta with Enriched Semolina:
Baked Whole White Potatoes have 3 times more Vitamin K than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 11.5 times more Vitamin B1, 7.3 times more Vitamin B2, 5.6 times more Vitamin B3, 1.8 times more Vitamin B5 and 3 times more Vitamin B9 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have similar amounts of Vitamin B6 per 7 oz.
Comparing minerals per 7 ounces for Baked White Potatoes vs 51% Whole Wheat Pasta with Enriched Semolina:
Baked Whole White Potatoes have 1.7 times more Potassium and 8.2 times more Water than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 2.5 times more Calcium, 3.1 times more Copper, 5.3 times more Iron, 3.5 times more Magnesium, 11.2 times more Manganese, 3.4 times more Phosphorus, 153.6 times more Selenium and 6.3 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 7 ounces:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 3.9 times more Energy, 17 times more Fat, 8.1 times more Saturated Fat, 3.5 times more Omega 3, 16.1 times more Omega 6, 3.5 times more Carbohydrate, 1.4 times more Sugars, 5.4 times more Fiber and 6.3 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have insufficient amounts of Fructose, Glucose and Sucrose in 7 oz.