Lets compare vitamin content per 100 grams of 51% whole wheat Pasta vs Baked White Potatoes:
Dry 51% whole wheat Pasta with Unenriched Semolina has 7.7 times more Vitamin B1, 4.5 times more Vitamin B2, 5.2 times more Vitamin B3, 2.1 times more Vitamin B5, 1.3 times more Vitamin B6, 1.6 times more Vitamin B9 and 4.3 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3 times more Vitamin K than Dry 51% whole wheat Pasta with Unenriched Semolina .
Comparing minerals per 100 grams for 51% whole wheat Pasta vs Baked White Potatoes:
Dry 51% whole wheat Pasta with Unenriched Semolina has 2.7 times more Calcium, 3.4 times more Copper, 5.2 times more Iron, 3.9 times more Magnesium, 11.9 times more Manganese, 3.8 times more Phosphorus, 138.8 times more Selenium and 6.9 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Potassium and 8.5 times more Water than Dry 51% whole wheat Pasta with Unenriched Semolina .
Comparison of macro-nutrients per 100 grams:
Dry 51% whole wheat Pasta with Unenriched Semolina has 3.9 times more Energy, 17.9 times more Fat, 8.8 times more Saturated Fat, 4.1 times more Omega 3, 17.7 times more Omega 6, 3.5 times more Carbohydrate, 1.7 times more Sugars, 4.8 times more Fiber and 6.4 times more Protein than Baked Whole White Potatoes.
Both Dry 51% whole wheat Pasta with Unenriched Semolina as well as Baked Whole White Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.