Lets compare vitamin content per 100 grams of Baked White Potatoes vs Dry Corn Gluten-free Pasta:
Baked Whole White Potatoes have 1.5 times more Vitamin B9 and more Vitamin C than Dry Corn Gluten-free Pasta.
While Dry Corn Gluten-free Pasta contains 9 times more Vitamin A, 4.8 times more Vitamin B1, 2 times more Vitamin B2, 1.6 times more Vitamin B3 and 1.3 times more Vitamin B5 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Dry Corn Gluten-free Pasta have similar amounts of Vitamin B6 per 100 g.
Both Baked Whole White Potatoes as well as Dry Corn Gluten-free Pasta have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Dry Corn Gluten-free Pasta:
Baked Whole White Potatoes have 2.5 times more Calcium, 1.9 times more Potassium and 7.5 times more Water than Dry Corn Gluten-free Pasta.
While Dry Corn Gluten-free Pasta contains 1.6 times more Copper, 1.5 times more Iron, 4.4 times more Magnesium, 2.6 times more Manganese, 3.4 times more Phosphorus, 15.8 times more Selenium and 5.1 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Dry Corn Gluten-free Pasta contains 3.9 times more Energy, 13.9 times more Fat, 1.9 times more Omega 3, 18.3 times more Omega 6, 3.8 times more Carbohydrate, 5.2 times more Fiber and 3.6 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Dry Corn Gluten-free Pasta have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.