Lets compare vitamin content per 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Baked Red Potatoes:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 2.7 times more Vitamin B1, 2.7 times more Vitamin B2, 1.7 times more Vitamin B3 and 1.4 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.3 times more Vitamin B5, 3.3 times more Vitamin B6 and 14 times more Vitamin K than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Baked Red Potatoes:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 1.2 times more Calcium, 2.3 times more Iron, 1.5 times more Magnesium, 5.7 times more Manganese, 1.3 times more Phosphorus and 2.6 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 7.7 times more Potassium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina and Baked Whole Red Potatoes have similar amounts of Copper and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 1.8 times more Energy, 9.9 times more Fat, 1.6 times more Carbohydrate, 2.5 times more Fiber and 2.5 times more Protein than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.2 times more Sugars than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Baked Whole Red Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.