Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Dry Corn Gluten-free Pasta:
Baked Whole Red Potatoes have more Vitamin C than Dry Corn Gluten-free Pasta.
While Dry Corn Gluten-free Pasta contains 9 times more Vitamin A, 3.2 times more Vitamin B1, 1.7 times more Vitamin B2, 1.5 times more Vitamin B3 and 1.4 times more Vitamin B5 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Corn Gluten-free Pasta have similar amounts of Vitamin B6 and Vitamin B9 per 14 oz.
Both Baked Whole Red Potatoes as well as Dry Corn Gluten-free Pasta have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Dry Corn Gluten-free Pasta:
Baked Whole Red Potatoes have 1.9 times more Potassium and 7.7 times more Water than Dry Corn Gluten-free Pasta.
While Dry Corn Gluten-free Pasta contains 1.3 times more Iron, 4.3 times more Magnesium, 2.8 times more Manganese, 3.5 times more Phosphorus and 4.5 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Dry Corn Gluten-free Pasta have similar amounts of Copper per 14 oz.
Both Baked Whole Red Potatoes as well as Dry Corn Gluten-free Pasta have insufficient amounts of Calcium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Dry Corn Gluten-free Pasta contains 4.1 times more Energy, 13.9 times more Fat, 1.9 times more Omega 3, 18.3 times more Omega 6, 4 times more Carbohydrate, 6.1 times more Fiber and 3.2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Dry Corn Gluten-free Pasta have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.