Lets compare vitamin content per 100 grams of 51% Whole Wheat Pasta with Enriched Semolina vs Baked White Potatoes:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 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.
While Baked Whole White Potatoes contain 3 times more Vitamin K than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina and Baked Whole White Potatoes have similar amounts of Vitamin B6 per 100 g.
Comparing minerals per 100 grams for 51% Whole Wheat Pasta with Enriched Semolina vs Baked White Potatoes:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 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.
While Baked Whole White Potatoes contain 1.7 times more Potassium and 8.2 times more Water than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Comparison of macro-nutrients per 100 grams:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 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 Dry 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.