Lets compare vitamin content per 100 grams of Dry Corn Gluten-free Pasta vs Baked Red Potatoes:
Dry Corn Gluten-free Pasta has 9 times more Vitamin A, 3.2 times more Vitamin B1, 1.7 times more Vitamin B2, 1.5 times more Vitamin B3 and 1.4 times more Vitamin B5 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin C than Dry Corn Gluten-free Pasta.
Both Dry Corn Gluten-free Pasta and Baked Whole Red Potatoes have similar amounts of Vitamin B6 and Vitamin B9 per 100 g.
Both Dry Corn Gluten-free Pasta as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Dry Corn Gluten-free Pasta vs Baked Red Potatoes:
Dry Corn Gluten-free Pasta has 1.3 times more Iron, 4.3 times more Magnesium, 2.8 times more Manganese, 3.5 times more Phosphorus and 4.5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.9 times more Potassium and 7.7 times more Water than Dry Corn Gluten-free Pasta.
Both Dry Corn Gluten-free Pasta and Baked Whole Red Potatoes have similar amounts of Copper per 100 g.
Both Dry Corn Gluten-free Pasta as well as Baked Whole Red Potatoes have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Dry Corn Gluten-free Pasta has 4.1 times more Energy, 13.9 times more Fat, 1.9 times more Omega 3, 18.3 times more Omega 6, 4 times more Carbohydrate, 6.1 times more Fiber and 3.2 times more Protein than Baked Whole Red Potatoes.
Both Dry Corn Gluten-free Pasta as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.