Lets compare vitamin content per 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Baked White Potatoes:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 4.1 times more Vitamin B1, 3.1 times more Vitamin B2 and 1.7 times more Vitamin B3 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Vitamin B5, 3.2 times more Vitamin B6 and 13.5 times more Vitamin K 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 White Potatoes have similar amounts of Vitamin B9 per 100 g.
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Baked White Potatoes:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 1.4 times more Copper, 2.5 times more Iron, 1.5 times more Magnesium, 5.2 times more Manganese, 1.3 times more Phosphorus, 61.4 times more Selenium and 2.9 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White 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 White Potatoes have similar amounts of Calcium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 1.7 times more Energy, 9.9 times more Fat, 1.5 times more Carbohydrate, 2.1 times more Fiber and 2.7 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.4 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 White Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.