Lets compare vitamin content per 100 grams of Baked White Potatoes vs Long Rice Chinese Noodles:
Baked Whole White Potatoes have more Vitamin B2, 7.6 times more Vitamin B3, 3.8 times more Vitamin B5, 4.2 times more Vitamin B6, 19 times more Vitamin B9, more Vitamin C and more Vitamin K than Long Rice Chinese Noodles, dehydrated.
While Long Rice Chinese Noodles, dehydrated contain 3.1 times more Vitamin B1 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Long Rice Chinese Noodles:
Baked Whole White Potatoes have 1.6 times more Copper, 9 times more Magnesium, 1.9 times more Manganese, 2.3 times more Phosphorus, 54.4 times more Potassium and 5.6 times more Water than Long Rice Chinese Noodles, dehydrated.
While Long Rice Chinese Noodles, dehydrated contain 2.5 times more Calcium, 3.4 times more Iron and 15.8 times more Selenium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Long Rice Chinese Noodles, dehydrated have similar amounts of Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have more Sugars, 4.2 times more Fiber and 13.1 times more Protein than Long Rice Chinese Noodles, dehydrated.
While Long Rice Chinese Noodles, dehydrated contain 3.8 times more Energy and 4.1 times more Carbohydrate than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.