Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Dry Pasta:
Baked Whole Red Potatoes have 1.5 times more Vitamin B6, 1.5 times more Vitamin B9, more Vitamin C and 28 times more Vitamin K than Dry Unenriched Pasta.
While Dry Unenriched Pasta contains 1.3 times more Vitamin B1 and 1.3 times more Vitamin B5 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Unenriched Pasta have similar amounts of Vitamin B2 and Vitamin B3 per 14 oz.
Both Baked Whole Red Potatoes as well as Dry Unenriched Pasta have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Dry Pasta:
Baked Whole Red Potatoes have 2.4 times more Potassium and 7.7 times more Water than Dry Unenriched Pasta.
While Dry Unenriched Pasta contains 2.3 times more Calcium, 1.7 times more Copper, 1.9 times more Iron, 1.9 times more Magnesium, 5.3 times more Manganese, 2.6 times more Phosphorus and 3.5 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 14 ounces:
Dry Unenriched Pasta contains 4.3 times more Energy, 10.1 times more Fat, 1.6 times more Omega 3, 11 times more Omega 6, 3.8 times more Carbohydrate, 1.9 times more Sugars, 1.8 times more Fiber and 5.7 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dry Unenriched Pasta have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.