Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Cooked Corn Pasta:
Baked Whole Red Potatoes have 1.4 times more Vitamin B1, 2.2 times more Vitamin B2, 2.9 times more Vitamin B3, 2.7 times more Vitamin B5, 3.7 times more Vitamin B6, 4.5 times more Vitamin B9 and more Vitamin C than Cooked Corn Gluten-free Pasta.
Both Baked Whole Red Potatoes as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Cooked Corn Pasta:
Baked Whole Red Potatoes have 2.7 times more Copper, 2.8 times more Iron and 17.6 times more Potassium than Cooked Corn Gluten-free Pasta.
While Cooked Corn Gluten-free Pasta contains 1.3 times more Magnesium and 1.6 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Corn Gluten-free Pasta have similar amounts of Manganese, Phosphorus and Water per 100 g.
Both Baked Whole Red Potatoes as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Calcium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Corn Gluten-free Pasta contains 1.4 times more Energy, 6.4 times more Omega 6, 1.4 times more Carbohydrate and 2.7 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Cooked Corn Gluten-free Pasta have similar amounts of Protein per 100 g.
Both Baked Whole Red Potatoes as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 100 g.